Pivo
Dry at room temperature, sweeter when heated!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
萩錦Haginishiki
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Haginishiki
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SuehiroSimilar Characteristics
Location
Timeline
aloelight
Dry, acidic, and refreshing. Nice aroma too.
Japanese>English
じゅんちょる
This year's challenge sake was brewed with a new type of sake rice from Shizuoka Prefecture, called "2038 Honorific Fuji".
The challenge sake was brewed using Shizuoka Prefecture's unique sake rice, called "Reiwa Homarefuji," which is grown even in a warmer climate.
The brewery wanted to find a sake quality that would lead to the future of local sake in Okayama.
The sake was brewed in the "raw" method. It has a deep taste like Suruga Bay.
The taste is as deep as Suruga Bay.
The toji himself drew the label. Monotype is a printing technique.
The word "monotype" comes from the Greek word "monos," meaning "only one.
The word "monotype" comes from the Greek word "monos," which means "only one.
The print is not known until the plate is turned, and the uncertainty is
The uncertainty is something that the artist can't control, something that allows him or her to enjoy the intervention of someone else. The same kind of enjoyment can be found
The label was created with the idea that the same kind of enjoyment can be found in the production of raw materials.
Japanese>English
Orfevre
Light taste from start to finish
Japanese>English
逢世累
Forgot to post
I had this two weeks ago.
This one was delicious too!
Japanese>English
こぴこぴ
IMADEYA's Regular Delivery GUITO
July Sake
Made with Shizuoka sake rice called 2038 Honorific Fuji.
Slightly sweet and refreshing taste.
Perfect for a mealtime sake.
Japanese>English
テキーラ
I wasn't in a hurry to drink it, but my memory of the taste,,
Was it pulled by the monotypic stuff?
It was straight (sorry for my poor vocabulary) without any complexity. I thought it was dry and crisp. I thought it was dry and crisp,
Perhaps 🤔.
Japanese>English
しんしんSY
Hagi-nishiki you will encounter here
extensive knowledge
Alcohol 16%.
Rice polishing ratio 65
Sake degree +3
Acidity 1.7
Yeast: Shizuoka yeast
Japanese>English
遊さん
Sake of the month for July. The final sake of this hanpukai. After a slight aroma, the sake leaves the mouth, but the bitterness that lingers on the tongue? Astringency? This is a good sake to pair with something with a strong flavor. I wonder if the bitterness was accentuated because it was paired with bonito in ginger soy sauce. Let's try it with something else in the evening.
Japanese>English
Hiz
IMADEYA Hanpukai 4th GUITO!
The last edition is the first sake!
You can drink sake that you don't usually drink in the hanpukai.
You don't know what you're going to drink until you try it!
Classical sake has a light body and is easy to drink.
It is easy to drink without any habit.
My personal preference
65/100
Appearance
[Tint].
Pale light yellow
[Viscosity]
Medium
Aroma》
Ginjo Aroma: ⬛︎⬜︎⬜︎⬜︎⬜︎ Muscat
Ingredient Aroma: ⬛︎⬜︎⬜︎⬜︎⬜︎ Steamed rice
Aroma of aging: ⬜︎⬜︎⬜︎⬜︎⬜︎
Others⬜︎⬜︎⬜︎⬜︎⬜︎
Brilliant ★★★★☆☆☆☆☆☆☆
Refreshing★★★☆☆☆☆☆☆☆
Full-bodied★★★☆☆☆☆☆☆☆
Calm ★★★★☆☆☆☆☆☆
[Examples]
Clear and light raw material aroma
Taste
[Attack]
Medium
[Texture]
Horny.
Mild
[Taste]
Sweetness ★★★★☆☆☆☆☆☆☆ Light
Acidity★★★☆☆☆☆☆☆☆ No corners
Bitterness★★★★☆☆☆☆☆☆ sharp
Umami★★★★★☆☆☆☆☆ somewhat thick
[Specific Taste]
[Complexity]
Medium
[Sweetness/Sweetness]
Sweet ☆☆☆☆☆★☆☆☆☆☆ Dry
[Hints of incense]
Medium
[Lingering]
Medium
[Classification by flavor characteristics]
Sake with fragrance
Sake with a fresh taste Fat
Mellow sake
Mature sake
Japanese>English
しんしんSY
The brand name Hagi-Nishiki
I learned about it from Mr. Noe.
I come across it about once every six months.
The illustration on the label is interesting and selective!
This is Haginishiki, isn't it?
It was a light sake!
I still have some more to taste, so let's pick up the pace and have some more 🍶.
Knowledge
Gohyakumangoku rice produced in Toyama Prefecture is polished to 60% by shingin milling, and the rough part is separated and filtered.
Alcohol content] 15.0
Sake meter degree] +6
Acidity] 1.3
Rice and ratio of polished rice
Toyama Gohyakumangoku 60% polished rice
Yeast] Shizuoka NEW-5
Japanese>English
おうどんパン
First time for Haginishiki!
This is the last in Imanaya's hanpukai series!
I wondered what monotype was, but it seems to be a printmaking technique, and the word is derived from the Greek word meaning "only one"...how conscious they are!
The taste is rich and sweet with a slight sourness and bitterness, and the sweetness lingers.
The yeast is Shizuoka yeast, which is also a first for me, but I guess it depends on the production method, but the taste is more to my liking.
It could be tighter if it were a little more sour, but in general, I think it is delicious!
Let's look forward to seeing Shizuoka yeast again!
Japanese>English
くまくま
Tonight, we will have 4 kinds of sake at Souwado. We start with Haginishiki summer sake: ❤️
Japanese>English
じゅんいち
It was clean but a little sour.
Japanese>English
HaginishikiSummer limited edition
Haginishiki別撰直汲みあらばしり
もじゃぴ
It has a dry aftertaste with a hint of spice.
Good as a food sake.
⭐︎3.8
Japanese>English
