Very good.
Mild clove, rum, melon, banana, cedar and mint.
A light, fine, slightly effervescent mouthfeel.
Subdued, soft flavor and freshness. Well-timed, clear acidity and firm astringency.
Match with Goro's hot tofu, Yarika, Flounder, Hobo sashimi, and steamed Matsutake mushrooms in an earthenware teapot.
Extremely delicate and well balanced. It should be drunk after a few days.
Lot 9, 4th brewing period
Sake brewed by Mr. Hidehiko Matsumoto of Hibi Brewery from a modified Nobukou🌾 sake that he received from Mr. Yusuke Sato of Shinmasa Sake Brewery.
The sake is designed to be low-alcohol, clear, and thin, with a beautiful, calm aroma, beautiful sweetness and umami, and a slight bitterness in the aftertaste.
You can feel the goodness of the improved Nobukou, a sake that is typical of Nichinichi.
⚪︎ Appearance and aroma: ⚪︎
The appearance is a silver-green color that is almost transparent.
As soon as it is poured into a glass, fine gas bubbles float in a beautifully scattered manner.
The aroma is very calm.
In addition to banana, there are hints of sweetness and freshness reminiscent of apricots and raisins.
The rice aroma is almost imperceptible.
⚪︎Taste, etc. ⚪︎
Very light and translucent first touch.
A fine gas-like stimulation flows through the taste with a swirl.
Transparent sweetness and fine acidity.
From the mid-palate onward, the flow of clear, light, yet flavorful and beautiful umami can be felt.
It finishes nicely with a very slight bitter astringency.
The lingering finish is medium short.
The taste is truly in the transparency.
It looks like you can spare a bottle of Yongboto 😊.
I'm also comparing it to Shinmasa Cosmos, but that's for another time 📝.
Very beautiful as always. An elegant jewel of a sake.
A wonderful balance of subtle sweetness and fruity with a richness.
This is definitely a perfect sake.
It goes well with a meal or on its own.
Nichinichi is still a bad boy!
Charismatic Toji HIDEHIKO MATSUMOTO, Toji,
Nichinichi Jozo, founded in Kyoto by the charismatic toji, Hideo Matsumoto
A limited-edition sake brewed with "Homase," a rice suitable for sake brewing from the Higo region, has arrived at the brewery.
Homase" is a valuable variety that has lived on since the Edo period.
Since its revival by the brewer of "Ubusuna," Hananaka Shuzo, it has become a major sake rice in a sense, known only to those in the know.
Like "Ubusuna," it is grown and harvested in the waters of the Kikuchi River in Kumamoto Prefecture, which is registered as a Japanese Heritage Site.
With the charisma of Higo Mokkoso,
The charisma of Higo Mokkoso and the charisma of Kyoto, the ancient capital of a thousand years.
But still, so soon,
I never thought that Nichinichi would use "HOMASU" so soon.
What kind of "HOMASU" sake did they make?
We can't stop our excitement for this dream team from 2021.
It's always a good day.
Nichinichi, a retreat that comes in our daily life.
The super-limited "HOMASU" version descends!
In the Nichinichi-ness,
Please enjoy the unique aroma and deep flavor of HOMASEN.
As it is 10/1 Sake Day, we opened a special bottle of Nichi-Ni✕San-Do!
It is a dream come true to enjoy this collaboration!
The nose has a light acidity reminiscent of grapefruit and muscat.
The taste is so clean and refreshing, and so free of any cloying flavors, that you may forget you've been drinking sake.
Nichinichi is a bit expensive, but that is why it is perfect for special occasions!
It's a green fruit at first, and the rice bran flavor will come up quickly, and as the temperature rises, the acidity will come up a little bit, adding a little bit of complexity.
2025.117th.
Hibi, which we have not had in a while, is a Hozu that was provided by Hana-no-Ka Brewery in Sanriku.
Hinode Matsumoto of Hibi Brewing has been taking great care of rice since his days at Matsumoto Sake Brewery, and I have the impression that he is a person who brings out the full potential of the rice.
This sake also expressed the characteristics of Hozu well.
From the time of its origins, Hozu has had a wild flavor, neither sweet nor classical, with a distinctive umami taste, which was also evident in the Nichinichi.
The Hohomasu rice had a mineral taste due to the influence of Mt. Aso, but the Nichinichi had a direct wild flavor. It is not unpleasant at all, but has a umami that is different from dry sake, as if the sweetness was taken from a sweet sake.
Although it is a dry sake, it seems to have something in common with Hinakami's Aki-agari and Shichibonjari.
I like all Hinohi sakes, but this one is my personal favorite and I would like to have it again.
Thank you for the sake.
It has a fresh and elegant aroma, like that of a fine muscat grape. It has a lightness unique to its low alcohol content, with a slight sweetness that spreads in the mouth, making it very easy to drink.
