Hakkaisan at room temperature in a proper stir-fry.
A Niigata honjozo that takes everyday cooking to a whole new level.
Niigata's Honjozo, which raises the bar of daily dishes to a higher level or two.
The reason why a man's home-cooked dishes are inevitably overloaded with oil and salt is probably because the spiciness of the alcohol, which makes one's spine stand up straight, is so pleasantly delicious.
In any case, Hakkaisan is a quintessential Hakkaisan.
It is well-balanced.
It is also wonderful when heated. The sake has no peculiarities, and it is very easy to drink.
The aroma is not that strong, but a little floral.
The taste is pungent and light.
When drunk with food, the spiciness decreases a little and the dry rice character remains beautifully.
We've run out of alcohol😭
When I was crying, my husband said
I was crying and my husband said, "Why don't you try heating up the Hakkaisan we have at home? He said
Oh, I knew you had it in you! I didn't know that was possible!
This was a bottle given to me at the company's ridgepole ceremony.
I'm not a big fan of sake, so I've been sipping on it, but this is the first time I've had it warmed up.
Let's see...
I'll try it at 40°C at first
It's still a bit alcoholic, but it's getting more rounded.
Next, I'll try it at 60°C
Ahhh...! It's rounded out and easy to drink 🍶.
On a hot day like today, chilled sake goes well, but heated sake might be nice sometimes too 🤓.
Good evening, Rinako😄.
It's the same feeling as eating ice cream 🍨 on a cold day 😁.
Hot sake on a warm day ☀️🍶
It might be good for your body (` -´)b like✨.