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花巴Hanatomoe
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dapgabugabu
It's got a certain flavor, and it's got a certain taste.
Japanese>English
とら
Sweet and acidic, with a slightly strong sweetness.
Slightly tangy acidity lingers in the second half, and a slight bitterness lingers in the long aftertaste.
Japanese>English
shinjukubabylon
A unique sake like a thick yogurt drink. The base is classical sake.
Japanese>English
ポコタロウ
Slight smell of burnt.
Pineapple-like and tasty. You can also feel the sugar content.
Japanese>English
yatsuba
Deep - but knowing Hanaboe, it seems normal.
Japanese>English
なべ
It has a delicious flavor typical of Omachi, but also has a sweetness. Grilled fish.
Japanese>English
西岡 俊輔
綺麗な酸。
kino.
Hatsuhana Tomoe!
I got this one on a business trip to Osaka!
I got this one too on a business trip to Osaka ✨
I'm a sucker for limited editions 🤣.
The aroma is like yogurt!
The taste is also very sour and acidic,
The taste is also very sour with a strong acidity and a dry taste in the latter half of the taste!
It's a big habit, but it's delicious 😋🍖🥩.
This is meat 🍖🥩.
Yamaoka Family🍜🍜.
Hanapin-san, the head of the Sake-no-wa Ramen Department, recommended the butter, so we added it 🧈.
And corn on the cob 🌽.
It mellows out the noodles! It's great on noodles 😋.
Japanese>English
はなぴん
kino.隊長、おはようございます！😊
😍😍😍😍😍
修行中にヤバいの見てしまった。😫
バター、合いましたか？😂
コーン🌽はやった事がないので、次に
やってみたいです。😁
麺酒王
Good evening kino.😃
Thanks for your noodle life 🍜.
The korocha topping looks wonderful 🐷My topping must is menma ear tips 😆 Please give it a try ❗
Japanese>English
kino.
Good evening, Hanapin-san!
Butter is good 🧈.
I'll try the back fat next time 😆.
If I put butter in miso ramen, I'll also get corn on the cob 🍜🧈🌽.
Japanese>English
kino.
Good evening, Mr. Noodle Sake King!
I've only had miso ramen for a long time🤣.
Korocha is hard to miss 🍜.
Ears of menma! I'll try it!
Japanese>English
tomohataraku
My favorite of the day.
Japanese>English
🔰肴はあぶったイカでいい
"Acid free."
Sweet and sour like rum raisins, with a strong, mature, complex aroma. What, is this sake? I was upset.
The color is yellowish, reminding me more and more of something other than sake...white wine. I hurriedly pour it back into the wine glass. I summoned some cheese.
In the mouth, the first thing that comes is sweetness. The acidity and slight bitterness come in the aftertaste. Berry fruity. The various tastes harmonize well in the end.
It is the most unique sake I have ever tasted. It is very peculiar. But I love this kind of sake. Thank you very much.
Here are some extras.
For a moment, I mistook this for "Hanamup" by Ryoseki Shuzo, Akita. I am sorry. Kanji characters are so hard to read.
I was surprised at how much influence microorganisms have on the taste of sake. How in the world can such a flavor come out of rice! You didn't use fruits or something! Lactic acid bacteria, is it you...! Ummm, fermentation is interesting.
I mean, this traditional method of "mizu-hashiroshi" sake, today we have cheese, yogurt, and other fermented foods from other countries, but how did people in the past enjoy it...? I'm curious.
My curiosity was piqued.
Japanese>English