Purchased with Shirokodile and Sawahime Shiboritate at a tasting.
It is not as sweet as Senbon-Nishiki Orikagara and Shirokodile, but it has a good sweetness and a strong flavor.
It is made with 1801 yeast, but I have the impression that it is not very floral.
Personally, I prefer Senbon Nishiki Nakakumi Origara or Shirokodile!
I also like the Doors series label!
Hello bouken 🐦.
I'm not familiar with this brand, but all of the ones you are drinking seem to be easy to drink. ❣️ Hiroshima, I haven't had much of it except for a few gifts, so I'd like to drink it when I come across it 😊.
I am an old man who loves puns, and intuitively decided to buy it when I heard the name "Shirokodile" because it is made with white koji rice.
It is quite tasty, with acidity at its core, but it harmonizes well with the sweetness and umami.
The acidity is rounded, refreshing, easy to drink, and delicious all the way through.
Thank you very much!
Hi, Mr. Tsutsukitate 😃
I know exactly what you mean about your uncle's intuition to decide on the crocodile...I know exactly what you mean 😆.
I like the acidic type of white yeast rice, I'll make a note 📝!
Purchased at Icoma Tasting
Slightly effervescent, sweet and sour. Fruity sweet taste like pineapple and a little dry.
It's not too sour and has just the right amount of acidity because it's made with a portion of white malted rice instead of all of it.
The label is cute and I think it is a sake that should be better known.
Good morning, bouken!
I also bought this one in Hiroshima 🚙I was attracted by the word and jacket in the corner of my head that it was the best in Honshu, but it seems I was right 😙.
I'm looking forward to it 😊.
Rice used: Hachitan-Nishiki produced in Hiroshima
Polishing ratio 60
Sake meter degree -7
Acidity 3.3
Alcohol percentage 14-15°.
Yeast 26BY
The citrusy acidity comes first, followed by sweetness and bitterness, and a clean aftertaste.
Honshu Junmai Ginjo-shu
Hiroshima's "Senbon-Nishiki" rice suitable for sake brewing is polished to 60% yield and brewed with Hiroshima Ginjo yeast.
By omitting the activated charcoal filtration process, the sake retains more of its original flavor.
It has a fruity aroma and a smooth, clear taste.
Item：Sake
Content: 720ml
Ingredients : rice (domestic), rice malt (domestic)
Rice used for making：100% Senbon-Nishiki (produced in Hiroshima Prefecture)
Rice Polishing Ratio：60
Sake meter rating: +3
Acidity: 1.5
Alcohol content: 16 to 17 degrees Celsius
Producer: 6-3-8 Funakoshi, Aki-ku, Hiroshima City
Partnership: Umeda Sake Brewery
Phone: 082-822-2031
http://www.honshu-ichi.com
Icoma Sake Shop Honshu Ichiban Tasting (2)
Junmai Daiginjo Unfiltered Nama-shu Doors-sharp-
Sake strength +5.5 Sembon-Nishiki, Reiwa No.1 yeast
It was already sold out when we visited, so we only tasted it.
Calmer and a little more refreshing than the others.
Good for eating!
Doors-shirocodile- Junmai Ginjyo, white malted rice, straight pumping
Sake strength -7.7 Hachitanishiki Hiroshima Ginjo yeast
It is not all white malted rice, so it is not sour and easy to drink.
I bought this one, too, so I'll check it out later...
All 6 were raw sake😍.
The staff at the brewery was very friendly and the brewer of Shugetsu came to visit us privately 😊.
Icoma Sake Shop Honshu Ichiban Tasting (1)
There were many events and tasting events in many places this week, but I went to my neighborhood liquor store 😁.
Honshu Ichi from Hiroshima was there!
I drank
Junmai Nama-nihonjunshu straight pumping
Sake strength +4 Senbon-Nishiki Hiroshima Ginjo yeast
Sweet, tasty, fruity, and delicious 😋 It has a Sake meter value of +4 but has almost no spiciness. It tastes as good as the famous pre-sake.
Junmai Nakakumi Orikagarami
The one pictured behind the Naokumi.
The specs are the same as for the nao kumi.
It tastes just as sweet as when I bought it and drank it before.
Second fermentation in the bottle.
They said that the reason why it feels sweet and tasty for its alcohol content is because they use Hiroshima Ginjo yeast.
Doors-dry- Junmai Ginjyo Dai-harakuchi
Sake strength +9 Hachitan-Nishiki, Hiroshima 2021 yeast
J&N-san drank this before 😊.
Sake that can be enjoyed by everyone without feeling too high in alcohol content.
Not too spicy, but sharp with umami and freshness.
It seems that the 2021 yeast is from the No. 9 series.
Doors-fresh- Junmai Ginjo-Okirigarami Nama
Sake strength -2 Hachitan-Nishiki 1801 yeast
Sweet, but more subdued than the first one.
They really wanted to do a secondary fermentation in the bottle.
I bought this one, so a review will follow...
Good morning, Jay & Nobby ☀☀☀.
I said to the guy at the warehouse, "This label is cool, isn't it? He said, "What, yes.... He had a subtle reaction like that 🤣.
The fourth drink at Sakanaka Zarashi
Rice polishing ratio 60
Alcohol content 16
Rice / Malted Rice used Rice (domestic) / Rice malted rice (domestic)
Production Date: 2024.12
Hiroshima: 100% Senbon-Nishiki
Roundness comes first.
The roundness comes first, but it hangs on until the end.
Not really my favorite.
It is not so good with strong food.
Junmai Ginjo-shu🍶 made from 100% Senbon-Nishiki grown in Hiroshima Prefecture.
Gorgeous aroma with hints of melon flavor, sweetness followed by lingering acidity and light bitterness 😄.
Yes, it's good, easy to drink 😆.
Stop ‼︎ Hibari-kun!
White alligator = Hisashi Eguchi = Hibari-kun!
This formula holds true.
I miss it so much!
I used to read the series a lot😊.
Forgot to post this: 🙇♂️
I had a drink a couple of weeks ago!
I've never had Honshu Ichiban before!
I was attracted to the white malted rice and also bought a little packet 😄.
Yopa Memo
Calm acidity
Not too much and not too much
Grapefruit juice
I don't think the balance changed much after a few days
It was delicious 😋😋😋
Thanks for the treat🎶.
Made with Hiroshima 2021 yeast and 100% Hiroshima rice "Moeibuki". Test brewing.
Moeibuki" is a cross between "Ko-ken Omachi" and "Seinan 136" and is the new variety of Hiroshima Prefecture's rice suitable for sake brewing, the name of which will be announced in 2023.
The initial aroma is straw. It is sweet and spicy, with a hint of sourness, and has a hundred facets. It is an interesting and peculiar sake. It is difficult to describe. The difference between the attack and mouthfeel, and when it is rolled and swallowed, is too great. The aftertaste is usually dry.
New brands handled by Icoma Sake Shop
Fresh, slightly effervescent, sweet and delicious. Despite the label, the taste is quite modern. It has a bitter taste towards the end.
The taste itself is comparable to popular brands. I would recommend it to people who like Hana 00.
Personally, I think the label could be a little better 🤔.
I had a chance to try some samples of Honshu Ichiban the other day, and there were a lot of fruity ones, so I'm looking forward to their future arrivals!
Hello bouken 😃
We also had a bottle of Honshu Ichiban last year 🤗
It was dry but on the contrary it was stylishly designed😍I would like to try the fruity one 😋.
