I thought I had to ask for it when Yoohee-san came back home to get it 😅.
It was available at a liquor store in Osaka city😳
At the store where I bought Saeki Hisho the other day.
This sake is made with Abelia yeast.
Fruity and sweet like a flower yeast, but the second half is quite spicy.
I'd like to try it if they have fresh sake.
I wondered what "Hanegi Shibori" means. I was wondering what "Hanegi Shibori" was, and it turns out that it's the same as the Tenbin Shibori process used by Furozumi, Miyako Bijin, and Shirasagi-no Shiro in the Kansai region 🤔.
Good evening, bouken. ⭐︎
I didn't think it was sold in Osaka.
I haven't had it for about 2 years because I didn't find it that fruity, but I think there was also a junmai sake of this 🟨.
Good evening, Mr. Yoohee.
I was surprised to see that they were selling it on instagram too 😳
I saw some other kinds of products in the store 🤔.
There was also one that looked like a new brand 😊.
The second bottle was a Minamishimabara sake given to me by an acquaintance.
This may be my first time to have a sake pressed by Hanegi 🤔.
It was a classic type of sake with a yellowish tinge, with a strong rice flavor, yet mellow and delicious 🍶.
5 points Moo - too sweet and sticky. A little bit of a tangy taste. The taste of honey is nice! I like the taste of honey! I think there is a little bit of a tangy taste...but after the second day, there is no tangy taste and a slight lactic acid taste. Well-balanced and great!
Sampled this at a festival of young breweries (mostly). Out of the 10 I tried, this one stood out the most so I bought a bottle to go. It was both complex and crisp. Would definitely buy it (and a few more) in a heartbeat if I encountered it again. One to remember. Well named.
8 points (wife: 7 points)
Alcohol content: 14 degrees Celsius
Sake meter: +2
Acidity: 1.2
Sake rice: Gohyakumangoku
Rice polishing ratio : 60
Yeast : Nadeshiko flower yeast
Where to buy : Japanese Restaurant Kusabanaraku (Nagasaki City)
Slightly floral melon-like top
The same fruity aroma as the first sip, a moderate sweetness, and the umami of rice spread with a soft acidity and are quickly quenched by a slight bitterness and the dryness of the alcohol.
The dryness of the alcohol gives this sake a good sharpness in spite of its aroma, giving it a classical impression in the latter half of the bottle. It is more suitable as a mid-meal drink than as a stand-alone sake.
It went well with grilled sea bream, various sashimi, simmered pork, simmered sea bream, fried fish, and other dishes made by my wife's brother.
This is a brand new to us.
This sake is made by a method called "Hanegi Shibori," which is rare in Japan. It is a new brand conceived by the son of the toji (the fifth generation of Yoshidaya).
It has a soft sweet aroma. When you drink it, the sweetness of the rice slowly fades away, giving it a rich, mellow flavor. It has a classic flavor, but it also has a slightly modern feel due to the fact that it is made with Oshiroibana yeast.
Good evening, Gula-san😄
Oh, I've never heard of or seen Nagasaki sake 🍶😳Mellow, rich and classic, I'm curious 🤔The amount of alcohol I drink is far below what I've ever had in this world 🤣.
Good morning, Mr. Gura.
I thought it was distributed in Nagasaki Prefecture, but I see you can buy Mansho in Fukuoka as well: ❗️
I drank one last year that used oshiroibana yeast, but I'm wondering how it has changed with the new brand 💡.
Hi Aladdin! I was completely unaware of it and found it at a liquor store I go to regularly. It's a classic type of sake, but I think it's easy to drink without being too heavy. I will continue to try new drinks that I don't know about!
