Slightly wet and smooth on the tongue.
Hints of banana and melon. The calm banana aroma lingering in the nostrils is also nice.
It was a delicious sake with moderate sweetness, full flavor, and a slightly dry aftertaste that was tightened by a sharp acidity 😚.
Hankyu Brewery Festival a little earlier than usual
Terroir (understood to mean "in-house production from the rice paddies"), which is all the rage these days.
Gohyakumangoku rice polished to 55% 😆.
The yeast is Utsukushima Yume Yeast (F701, a mutation of No. 7 yeast).
I wondered if it was a common type of yeast (commonly sold) because it is a No. 7 yeast... but then I tasted it!
The rice swells from an acidity that gives a sense of white grapes accompanied by soft microbubbles!
The strong taste continues, and it's an alcohol made from rice! It's made from rice!
It's labeled as a light-medium flavor, but my sense is that it's a rich umami flavor😊.
Delicious 🍶.
Last weekend was the long awaited Tochigi Prefectural Party✨!
Thank you Jay & Nobby for inviting us and everyone else for a great time 😆💕✨.
As always, we appreciate your reviews 🙇🙇.
Now, here is the Aizu Homare that Sashiu-san gave us at the Kenmin-kai!
A sake brewery in Kitakata with great rice, sake, and ramen.
It's been a while since I've had a pack of sake, and drinking it through a straw is dangerous, so I had it in a glass.
The aroma and flavor are not strong, but you can taste the sweetness. Although it is alsodzome, it does not feel so much like alsodzome, and at 14 degrees Celsius, it can be drunk like water (explosion).
The day after the Kenmin-kai, I went to Nikko on a whim! That will be coming soon☺.
Good evening, Yasusake😄.
Thank you for the other day 🙏.
Nice review of the souvenir pack sake 👍Sasake-san would have loved it ❣️
I didn't know you were in Nikko the day after the prefectural meeting 😳I'm looking forward to your post🤗.
Yasusake-san Thank you for the other day. Thank you for your prompt review! You drank it in a nice glass! It certainly doesn't have much of an alsobe feeling 😄and the next day is sunshine. I'll be waiting for your review.
Good morning, Yasusake 😃.
It was a really fun time 🤗Let's do it again 👋
I'm looking forward to seeing you again 👍We'll be waiting for your Nikko report!
Good evening, Hiro-san!
Thank you for last weekend😄.
Packed sake, I enjoyed it for the first time in a long time! More than ten years ago! It reminded me of the Onikoroshi that I drank more than a decade ago lol.
I remember the sunshine we went in the hot weather later 😁.
Good evening, Mr. Sashiu!
Thank you again for making the long trip!
I enjoyed your souvenirs 🙇.
I will look for Aizu Homare next time I go to Fukushima👍.
Good evening, Jay & Nobby!
Thank you for every prefects meeting 😂 we had a great time on an ordinary weekend 🙇.
Nikko repo,,, I just opened another one, so I'll see you next week 😱.
Good evening, Yasusake 😄.
I hope you had a good time at the sake festival 😆🎶.
I see you drank your souvenir sake 😘I thought you drank it through a straw😳🤣🤣You went to Nikko the next day, didn't you? I'm looking forward to your report!
This sake is made from Gohyakumangoku rice produced in Kitakata.
You can feel the delicious flavor of the rice and enjoy the crisp, clean taste that is typical of Gohyakumangoku.
This sake is made from Kitakata-grown Yamada-Nishiki polished to 40%.
The aroma is reminiscent of slightly sweet fruits, yet it also has a refreshing crispness.
GI Kitakata's certified sake
This sake is made from Yamada-Nishiki produced in Banshu and polished to 39%.
It is a very well-balanced sake with a fruity aroma, elegant sweetness, and a sharp aftertaste.
The 2nd Yodobashi Umeda National Sake Festival⑯.
Aizu Homare booth in Fukushima Prefecture.
This time, there was no Karahashi, but only Aizu Homare.
There was a Kitakata Terroir series, which I had in order from I to IV.
Kitakata Terroir EPISODE I
The rice is 55% Yamadanishiki polished rice with Fukushima dream yeast. It is dark and full-bodied with a strong umami flavor. This is my favorite, similar to my favorite Karahashi Yamadanishiki.
Kitakata Terroir EPISODE II
This sake is made with 70% polished rice using Yumekaori (dream fragrance) and Utsukushima Yume yeast. It has a sour to bitter taste and is slightly sweet, but has a Sake meter of +0.8.
◉Kitakata Terroir EPISODE III
Sake rice is Gohyakumangoku. Sourness that tightens from a clear acidity. A citrusy sourness remained in my mouth the whole time.
◉Kitakata Terroir EPISODE IV
Junmai Daiginjo with 39% polished Yamadanishiki rice. It was well balanced with sweetness and umami. The sweetness and umami are well balanced and not all too assertive.
Fukufukunoka
The acidity is calm and converges with a little more umami.
I am glad I had the chance to compare the different series.
@Digital Rural Tavern Kanmasu
Aizu Homare's Kasen, familiar to Yumi Karahashi.
It's a regular sake with added sugar.
The top aroma is mildly sweet.
It has a mild sweet aroma with a hint of full-bodied, moderate sweetness on the palate.
It is a good evening sake that you do not get tired of drinking.
It was delicious.
The second picture is Unrei-an, a direct sales place attached to the brewery of Homare Sake Brewery, located about 15 minutes by bicycle from Kitakata Station.
There is a Japanese garden and it is possible to tour the brewery.
The third picture is Yumi Karahashi welcoming us at Unrei-an.
