ハラマイオニー
Tastes like grape 🍇 cold or put in a glass and let sit for a bit, delicious!
Oto Brewery
Japanese>English
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花巴Hanatomoe
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Location
Muda, Yoshino, Yoshino District, NaraOpen in Google Maps
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HanatomoeUSUNIGORI
グラ
Slightly lactic acidic aroma. Sourness, followed by a sweetness that is not too strong, with a hint of Kyoho grapes. The aftertaste is heavy.
Japanese>English
bouken
Aroma is a little peculiar. Sweet and sour, umami and complex flavor. It is a bit spicy among Hanaboe's mizu-hashiro sake.
I expected it to be a little sweeter, but I got the impression that it was mainly spicy.
Japanese>English
勇者ヒンメル
水もと純米
倍割り
The acidity comes in a big way.
The sweetness comes in the middle and the richness comes in the aftertaste.
Japanese>English
ねむち
Nara Pref. Yoshino County. Miyoshino Brewery Co.
Hanaboe Yoshino Masamune.
Purchased at the same supermarket in the neighborhood of my house where I went to see hydrangeas at Ofusa Kannon and Yada-dera Temple in Nara and called "Sanchoku Ichiba Yotte".
The sake is produced by Kitamura Sake Brewing Company of Shojo, Kitaoka Honten of Yatagarasu, and Miyoshino Brewing Company of Hanaboe, using sake rice "Gin-no-sato" harvested in Yoshino Town with a rice polishing ratio of 60%.
This time it is the Hanaboe version.
This time, the Hanaboe version is served cold.
The color is a firm yellow.
The top aroma is sweet to slightly burnt caramel aroma.
It is stored at room temperature on the supermarket shelf, so I guess it is a little aged.
The mouthfeel is slightly viscous.
After swallowing, it has a slightly acidic and astringent taste on the tongue, with a slightly complex and astringent aftertaste.
Nice Masamune for a great effort👍.
I may look for other Yoshino Masamune.
Ingredient rice: 100% Gin-no-sato produced in Yoshino-cho, Nara Prefecture
Ingredients:Rice(Nara pref.), Rice malt(Nara pref.)
Polishing ratio: 60
Alcohol content: 16%.
Japanese>English
ジョナジョナ
Hanaboe is fermented (fully matured) to nearly 21% alcohol by volume, which is close to the limit. Although it is supposed to be kept chilled, it can be kept at room temperature and is very powerful.
Chilled.
The aroma is fresh and has a yogurt-like core. It starts with a watery mouthfeel, and its characteristic acidity, which ranges from crisp to thick, fills the mouth with a lively flavor.
The lingering acidity is also present, giving the impression of dryness with little sweetness.
It is said to be good warmed or on the rocks, so we would like to try it in a variety of ways.
Japanese>English
くまっちゃ
🍶🌾
Hanatomoe HANATOMOE Splash
Activated nigori unfiltered unpasteurized sake
My husband was drinking it, but he traded it for me lol!
This is the first time for me to drink this Hanatomoe!
Japanese>English
Hanatomoe水もと純米 生原酒
SSK
Lactic acid aroma
Strong carbonation! As expected from the name "Splash"!
Lactic sweetness and acidity make it refreshing!
Easy to drink with the acidity lingering in the aftertaste.
It's very crisp and easy to drink, but it also has a strong sake-like flavor, so it's great for getting drunk!
Japanese>English
nik219sake
Hanaboe, Mizu-Hashiroshi
Aroma
Before sipping Slight hint of cheese
On the palate Yogurt
residual aroma of Nara-zuke pickles
It is interesting because it feels fresh on the palate thanks to its strong acidity, but has a strong aroma of aging.
It is interesting because the mouthfeel feels fresh thanks to the strong acidity, but it has a strong matured aroma.
I drank it slowly after opening my mouth (about 3 weeks?). It was an enjoyable bottle.
Japanese>English
M&M
Alcohol 17%