I drank Hachibei's Jugoya last year. I didn't think I would repeat it at that time, but I wanted to feel the difference because they changed to a "nama-hashiroshi" style this year.
It has some banana nuances, but also yogurt and light fruity nuances, and although it is not flashy, it is definitely delicious at any temperature. 3-4 days later, there are melon nuances.
Personally, I had the impression that it was room temperature >> cold sake >> warm sake on the first day, and room temperature >> warm sake >> cold sake after that.
It definitely goes well with autumn flavors. If you choose mushrooms, grilled fish, or takikomi-gohan (rice cooked with vegetables), you will never go wrong with this sake.
To be honest, I felt it tasted better than last year's on the first day. I like it. If you are wondering what to buy, I think this is a good choice. If you like fancy sake, this may not be for you, but those who like mild sake and mild sake will like this.
I find myself liking Hachibei's sake more and more. I wonder if they will bring back the previously existing active Nigori-nagari again.
Popular Diner Nu. Lunchtime drink at Nu.
It has a strong dry taste.
Recommended drinking styles are cold, room temperature, and warmed sake, but I think warmed sake is better!
The concept of this sake seems to be to provide an evening's peace of mind rather than the sparkle of a glass of sake.
When not drunk, it has a strong sake-like taste, with a hint of alcohol, making it seem like a deep, old man's sake. However, when drunk to a certain degree, it has a deep sweetness of rice and a mellow flavor like a burnt butter cookie.
Peace of mind, this is the word that fits.
Yamada-Nishiki 60% polished rice. What kind is it? If you ask, it is fruity, but without habit. To put it better, it is clear. It is an easy-drinking sake with almost no dryness.
