I was careless and cooked it a little too long, and it was a little stiff at first, but the sweetness on the palate is soft, and the aftertaste is clean and easy to drink.
It is a delicious sake.
It's been a while since I've been up to date.
I looked in my favorite local liquor store.
I saw a bottle of sake at the Kurao Brewery corner. Is it a sake yeast yeast?
The clerk said, "Kao Shuzo has just released a new sake called "Namo Hashiroshi. The clerk said, "Kurao Shuzo has released a new sake called "Namo Hashiroshi".
Of course they did! I had never seen it before.
So, of course I bought it.
The rice used for the sake is Kura-no-Hana.
The label is simple, but if you look closely, you can see the word "Zao" in gray on the back of the word "Namaho".
I immediately took a sip.
It has a well-balanced umami and sweetness with a moderate gasiness, and it feels somewhat light for its 16% alcohol content.
It's so good!
I have been into sake for two and a half years.
I am deeply impressed by the local sake brewery, Kurao Shuzo.
I feel it deeply today.
Thank you for the treat! ★★★★
By the way, I didn't upload it, but the Junmai Ginjo made with Hidakami's Aizan was also delicious!
I bought it because it was the first time a local Zao sake brewery had made a sake with a fresh yeast yeast yeast yeast yeast! The aroma is the usual banana aroma typical of Zao. The aroma is the usual Zao banana aroma, with a hint of rice and sourness. It does not have the blue cheese like aroma of a sake yeast yeast yeast yeast. When you drink it, you will taste sweetness, sourness and bitterness! The umami comes from there and there is a lingering taste. It has the usual Kurao flavor, but the umami is more delicious. It is not a heavy sake. It is a modern style of kamishimo.
