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花陽浴Hanaabi
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Hanaabi純米大吟醸 無濾過生原酒 美山錦
FUJIYAMA
Today, a Junmai Daiginjyo Unfiltered Nama-shu of Miyamanishiki from Hanaoyokyu: ❗️❗️
The aroma is of a living mash. The first sip gives a raw, tingling sensation on the tongue❗️ followed by a complex flavor❗️I was able to bring it to a drinking party and it was a big hit and we finished the bottle quickly❤️
Japanese>English
ergon
Sake from Saitama. Gorgeous as it looks. An exquisite product!
Japanese>English
Hanaabi純米大吟醸 越後五百万石
sakepower
This is also a five million stone🌾.
Ripe melon with a lot of flavor
with a refreshing aftertaste 😋✨.
Delicious 😋.
Japanese>English
sakepower
Five hundred million stone is used.
Juicy spread with a clean aftertaste 😋✨.
Japanese>English
Hanaabi美山錦 純米吟醸 無濾過生原酒
toudokougen
Peach to melon? The explosive ginjo aroma that makes you think "melon from peach? After all, Hana-yoso is a junmai ginjo! Let me enjoy this gorgeousness now ....... From there, the sweetness rides softly on the sweet flavor, without bitterness, and the lingering ginjo aroma makes you enjoy it. It really is my favorite sake. The only problem is that it's not easy to get it 😅.
Japanese>English
かうぽん
Fujisawaya.
I was able to buy Hana-yoso for the first time.
Sweetness and sourness likened to pineapple.
The strong flavor gives way to a sweet aftertaste and bitterness.
Suitable for aperitifs. I tried it with mackerel with sweet and sour sauce, salad, and pork miso soup, but I felt it was difficult to match with meals.
It is sweet and easy to drink.
Japanese>English
Hanaabi美山錦 純米吟醸 無濾過生原酒
まつちよ
It is Miyamanishiki in Hanayo 🍶.
The top aroma is slightly pineapple.
The palate has a slight pinappo sweetness with a slight alcohol taste.
It finishes with a slight astringency.
It has the roughness or angularity of a new sake.
I think it will become more mellow when it matures 🤔.
It was delicious 🍶😊.
Japanese>English
DRY
HANAOYAKU Junmai Daiginjo Unfiltered Nama-shu Miyamanishiki Orikagarami
Gorgeous pineapple sensation with lingering bitterness. Flashy and flamboyant.
Japanese>English
Hanaabi八反錦 純米吟醸 無濾過生原酒
相撲難
Lined up at Nanyo Shuzo and got it safely.
Aroma of pineapple.
It was easy to drink and I finished it in one day.
Japanese>English
まー
Yum 🍍
Japanese>English
Kumakichi
I opened a bottle of the first new sake of the year, Hana-yoso and Miyamanishiki, and from this year, if I have a bottle, I will buy that one!
HANAHODAKU Biyamanishiki Junmai Daiginjyo Unfiltered Nama-shu
This year's Hanahyokyu was relatively sweet and tasty from the first day!
Since it is a 1.5 litre bottle, it is best to let it sit for a few more days to let it lose some of its edge, so that you can enjoy its sweetness and flavor gradually.
Japanese>English
武侯祠
A bottle that has been sitting in the fridge for a while. This is the first rice called Ginpu. I looked it up and found that it is a Hokkaido rice born in 2000 and seems to be a child of Hachitan-Nishiki. I thought it was a rare sake rice, but according to the website of the Ministry of Agriculture, Forestry and Fisheries, it is one of the top 10 sake rice varieties in Japan in terms of production.
Yamadanishiki ranks first, followed by Gohyakumangoku and Miyamanishiki, the top three, and then Omachi, a rice produced in several prefectures. After that, there are many locally produced rices that are produced in specific prefectures and used in large quantities: Akita Sake Komachi from Akita Prefecture, Hachitan Nishiki from Hiroshima, Hitogokochi from Nagano, Dewa Sanzan from Yamagata Prefecture, and Ginpu from Hokkaido, which is number nine. I looked for Aizan and found it at number 13, Hyogo.
Looking at the list, one can see that each prefecture produces its own Yamadanishiki and Gohyakumangoku, but all the other prefectures are engaged in friendly competition to produce their own representative sake rice. I would like to continue drinking sake so that everyone can succeed in their endeavors.
https://www.maff.go.jp/j/seisaku_tokatu/kikaku/attach/pdf/sake_r5seisan-2.pdf
Japanese>English
Hanaabi山田錦 磨き四割無濾過生原酒 直汲
