Two retro labels of Haginishiki were found 💡.
Miyamanishiki and Honorifuji.
Miyamanishiki is a little darker.
I'm not good at fine expressions.
I've often seen this label at No.1, but I've been a little hesitant to try it, but I guess I need to challenge myself!
Skinspoken words
Rice used: Miyamanishiki from Nagano Prefecture
Polishing ratio: 55
Sake degree: ±0
Acidity: 1.3
AL: 17%.
Yeast: Shizuoka yeast NEW-5
This is the second sake purchased from a brewery in Shizuoka City! Following the rough running opened last week, this time the same sake was filtered.
As expected 👍more fresh. More fruity. This is good. I'll drink it.
I was finally able to return from my lapsed first Corona.
When I first opened it, I could detect a slight sourness, but the next day the sourness was reduced and it was easier to drink.
It has a slightly fruity taste, a moderate sweetness, and a full-bodied flavor.
It has no aftertaste and is very tasty.
During a trip to Shizuoka City, I had a little time to visit a sake brewery. I was given a very detailed explanation and tasting. Yum! I bought two bottles of raw sake, one rough and one filtered 😊 I also got a bottle of the brewing water, which was very soft! It was a nice brewery.
Taste. Very tasty. Fruity. Melon. Slightly tangy. It's the best.
Compared to Takejaku Junmai Unfiltered Nama Sake. Haginishiki has a slightly banana-like aroma with a strong umami flavor and a slightly bitter aftertaste, but it is clean. Takejaku has a citrusy acidity and bitterness first, followed by umami. I think I prefer Haginishiki.
Japanese>English
2
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Haginishiki
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