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花の舞Hananomai
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Gary Chansl
Ginjyos are better than daiginjyos in terms of flavor.
Chinese>English
yamahei
Hana no Mai is made with 1801 yeast.
The yeast produces a gorgeous and juicy taste that is perfect for spring. Slightly effervescent immediately after opening the mouth. Easy to drink.
Japanese>English
オバボン
Quite fresh. A refreshing citrusy aroma. You can drink it in large gulps without it going down your throat. I feel tipsy 🥴.
Japanese>English
Hananomai純米吟醸 原酒 春のしずく
usagi_no_apple
It's been a long time since I've had an Uchinomi
I went on an errand the other day and had some sake from Shizuoka.
I'm glad it tasted quite to my liking.
I thought it was sweet at first, but I was totally fine eating it with rice.
Japanese>English
nakopapa
Polishing ratio 55%, alcohol content 18%, 100% Yamadanishiki produced in Shizuoka Prefecture
I bought this sake from a sake brewery in Hamamatsu at Hamamatsu Station, where the brewery had its own store. My impression of Shizuoka sake was that it was a clear, elegant sake with little showiness, but this one was quite aggressive. It is dry and refreshing, but has a strong umami flavor.
Japanese>English
DELTA
I had a preconceived notion that because it was called "nama-shu" it would have a fruity flavor, but once I drank it, I found it to be very crisp, and the more I drank, the more I realized how well it went with food, making me reflect on how shallow I had been.
I think you have to visit the region where the sake is produced and serve it with the local food.
Japanese>English
はるずき
美味しい
とふみ
At the campground.
Japanese>English
HananomaiAbysse（アビス）
Dai
This sake is brewed with white wine yeast from Chablis in Burgundy, France, rice from Shizuoka Prefecture, and groundwater from the Akaishi Mountains 😁.
It has a fresh citrusy nose, a soft winey acidity, a light rice-derived sweetness, a hint of bitterness, and as the temperature rises, the umami flavor increases and you can enjoy the change in taste 😋.
Japanese>English