Hatsusakuraニューハツサクラ 純米
あああ
I saw it for the first time and gave it a try! Refreshing and perfect for a hot night!
Japanese>English
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初桜Hatsusakura
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Hatsusakura
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sakepower
It's for my drinking record 📸🍶😋.
Japanese>English
くまくま
Last, the first cherry blossoms raw from Shiga ❤️
Japanese>English
Hatsusakuraニューハツサクラ 生酛太郎 無濾過生原酒
ピロピロ
The flavor spreads throughout the mouth. The final tangy taste is very pleasant.
Japanese>English
フニャコ
2024/10
まつちよ
Hatsuzakura Honjozo 🌸
The top aroma is sweet with a hint of acidity.
In the mouth, there is a slight sweetness and mild acidity.
It finishes with a slight bitterness.
Compared to Hatsuzakura, which is a pure rice brewed from a traditional sake yeast yeast yeast yeast, it is more refreshing.
It was delicious 🌸.
Japanese>English
m
hot sake
Drank at human body temperature
The aroma is delicious!
Delicious!
Japanese>English
まつちよ
This is a collaboration sake between Hatsuzakura and Ojiro's Hata Sake Brewery.
Someone posted a collaboration sake from Ojiro, but there was no mention of the collaboration on the Ojiro label 😅.
I had it heated 🍶.
The first aroma is sweet and sour with the aroma of cooked rice.
It has a slight sense of maturity on the palate, but it also has a light acidity and a hint of sweetness.
It is slightly dry and not as rich as New Hatsusakura.
It was delicious 🍶✨
Japanese>English
Hatsusakuraニューハツサクラ 生酛太郎 純米吟醸 吟吹雪 生酒
ぐんまー
Hatsuzakura New Hatsusakura, Junmai Ginjo Ginbuki Nama Sake
Prefecture: Koka-shi, Shiga
Rice：100% Ginbukietsu produced in Shiga prefecture
Rice polishing ratio: 60
Sake meter degree : -5
Alcohol percentage: 16
Japanese>English
bouken
Purchased when Yoohee and I went to Mystery Chi-Ya on the last day of our Bon vacation.
It has a soft and complex flavor with acidity and sweetness as well.
I thought it would be sweeter because it said juicy or something like that 😅.
It's sweet, but if you ask me if it's juicy 🤔.
It has a very strong rice taste, but the rice taste might be juicy.
It's the first sakura I've ever tasted, and I kinda feel like it could be heated up 🍶.
Japanese>English
ひるぺこ
Good evening, bouken-san, I'm so glad to hear that you are drinking Sakura for the first time 😳 but I'm glad to hear that you're enjoying it 😆 My impression from the tasting is that this year's Ginfukiyuki was easier to drink when fire-brewed rather than draft. We should definitely try heating it up too: ♨️
Japanese>English
bouken
Hi Hirupeco ☀☀☀.
I didn't find what I wanted in the liquor store's fridge, so I bought a packet 😅.
Ahh sure, I think I preferred the Ginbuki Hi-ire that I drank at Kisegawa at the brewery opening event 🤔.
Japanese>English
ゆーへー
bouken again, here we go again 💧.
I think the fridge was definitely stale at the time 💧.
It says Summer pop juice, so I guess it's shaken for summer sake 💡.
I'm also curious about the heat treatment ✨
Japanese>English
bouken
Good evening, Mr. Yoohee.
I honestly had a hard time choosing 💦 because some of them are already drunk and some are more expensive.
I guess it's a summer sake concept from the label too 🏖️
Maybe fire-aged is more stable here 🤔.
Japanese>English
kazu.O
Spicy sake.
Japanese>English
まつちよ
Hatsuzakura🌸 is a dry junmai 🍶.
The top aroma is faintly sweet?
When you put it in your mouth, the sweetness is quite moderate.
Slight sweetness and acidity with a complex fully fermented taste.
It is like a slightly sweeter version of Mitsui's Kotobuki's fire-brewed Dai-harakuchi.
It was delicious ✨🍶.
Japanese>English
Hatsusakura山田吟次郎 生原酒 2017BY
ひるぺこ
Another bottle this time,
It is the same Hatsuzakura Yamada Ginjirou Nama Nama Normal Sake 2017BY as the previous one.
As the name suggests, this sake is made with Yamada-Nishiki and Ginbuki, and was aged in the new koji room of the brewery at the time, as the smell of the new koji room tends to transfer easily.
I brought this one home with me the other day when I stopped by the brewery.
First, a cold sake.
It has a pale greenish yellow color.
What's that? Surprisingly, the color is the same as that of Nihonbaru.
The top aroma is of fragrant chocolate with a high cacao content and a little bit of soy sauce.
The aroma is full of fruity, cacao-like aroma, and the taste is matured and has a strong sweet/umami flavor. The sweet and savory taste is more well-rounded than expected, and the aftertaste is surprisingly refreshing.
When heated, the aroma of freshly cooked rice is gorgeous, with a soft, full-bodied acidity and a delicious sweet-umami flavor with a gorgeous cocoa aroma. It is like rice chocolate 🍫.
When we stopped by the brewery, the brewer kindly allowed us to take a tour of the brewery 🙏 Thanks to the kindness of the brewery owner, we were able to see the brewery.
I learned a lot as the brewery owner explained everything from the well to the Sase-style wooden vat press in great detail, all covered in sweat.
Yasui Sake Brewery is a small brewery, so it's a pity that you can rarely see them outside of Shiga Prefecture 😢.
The newest brew, Nama Hashitake Taro, and the aged Yamada Ginjiro are both delicious👍!
Japanese>English
ポンちゃん
Hi Peco 🐦!
I see you went to the brewery 😻It's nice to see a brewery in the summer after a long period of aging 😊They are firm yet refreshing 😳.
I'm going to copy your ume chazuke with asazuke as soon as I can 😁🙏.
Japanese>English
Hatsusakuraニューハツサクラ 生酛太郎 日本晴 生酒
ひるぺこ
This time it is New Hatsusakura's Nihonbare.
I like this series so much that I went to the brewery to bring back this year's newest release. With this sake, we now have three brothers (Tamaei, Ginbukiyo, Nihonbare).
By the way, Nihonbare was the number one planted rice until it was overtaken by Koshihikari, and it seems that Tamagawa's Ice Breaker also uses Nihonbare.
It is served cold.
It has a pale yellow-green color.
The top aroma is young raisins and apricots with nuts and green bamboo.
The taste is a mixture of sweet and sour like juicy yellow peaches and soft umami.
The summery, refreshing acidity is added in the aftertaste, and the juicy sweet-amami lingering taste can be enjoyed slowly.
And when heated, the rice aroma is gorgeous,
The aroma of rice stands out gorgeously and the taste is deliciously acidic.
I thought it was a little watery at first opening, but it was still delicious and my favorite 😋.
The entrée was cucumber and yam with umeboshi chazuke-no-moto.
I was out for a drink the other night and was served a jar of cucumber tataki with umeboshi chazuke-no-moto sandwiched in between and was told to shake well before serving 😳.
But it was definitely delicious 🥒🍵.
I just didn't know that?
Any vegetable can be made into asazuke super fast!
Is summer the season for Nihonbashi and umeboshi chazuke?
Japanese>English
ジェイ&ノビィ
Hi Hirupeko, good evening 😃.
I love that you can taste the three brothers 🤗and the heated sake try at this time of the year is also great👍!
I'd like to try this 😍 super asazuke with umeboshi chazuke stock ‼️
Japanese>English
HIRO
Good evening, Hirupeco!
Lovely chic label 😊.
I can't believe it's called "Namahashidaro" lol!
I'll try it too!
I'll try it too!
Japanese>English
Runta
Retro label 👍 Juicy and easy to drink. 66 points.
Japanese>English
