I bought this one at a liquor store in Ito as a souvenir!
I was looking at buying Isoboast when the owner approached me and recommended it 😃.
I bought it because it was rare and limited to Shizuoka!
I drank it when I got home and the rice flavor was strong and present! The rice is still squeezed! It was like a delicious taste!
I wanted to feel the deliciousness of the sake's "nama yeast yeast" principle, so I sipped the sake cold.
It has a slowly brewed flavor.
The first sip gives a gentle sweetness of rice.
The taste is clean and refreshing, with no hint of a tangy flavor.
We bought it directly from the brewery.
I will enjoy the rest of the sake hot.
It is a liquor store's hanpukai sake.
No smell.
The first sip immediately after opening the bottle showed a sweet taste like ripe melon🍈 followed by a moderate sourness and bitterness.
As you continue drinking, your mouth is filled with bitterness, but it is not unpleasant.
Alcohol content: 14%.
Rice polishing ratio: 65
Rice used: 100% Shizuoka Prefecture grown 2038
Yeast used: Shizuoka yeast
Obtained directly from the brewery
Slowly brewed with the unique flavor of a traditional sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast.
Fruity in the mouth
It is like a sweet persimmon.
It is good as a cold sake, but it is also good as a hot sake.
Both the label and copy are unique and eye-catching,
This is the first brand we have encountered that allows you to enjoy the changes in omachi. Omachi from Okayama Prefecture is brewed with Shizuoka yeast in Shizuoka Ginjo style. It has a melon-like, loquat-like fruit sweetness and a gentle mouthfeel.
It is (song) of the land.
It is a little amber color and not so dry.
It's not sharp, but it's not quite full-bodied either. I guess I like it better warmed up.
I think I like it better when it's warmed up.
It is the season for autumn sake!
This time it is Haginishiki's autumn sake.
It has a moderate umami flavor in the mouth, and then it becomes dry and crisp. It is delicious.
Tonight, we had a creative French dinner at Florilege, a two-star Michelin restaurant. We chose an alcohol pairing. The sake this time was a limited edition autumn sake from Haginishiki from Shizuoka ❤️ to go with a bowl of forbidden tuna, sweet long pepper and leek (shrimp consommé).
