こまこめ
Sake from Suwa City, Nagano Prefecture
Rice used: Yamae-Nishiki
Rice polishing: 59
Sake degree: -1.0
Alcohol content: 15%.
［Thank you for the sake brewery, the occasional liquor store, and the unexpected gift of foodstuffs.]
Japanese>English
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本金Honkin
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こまこま
Sake from Suwa City, Nagano Prefecture
Sake made from 100% Yamae-Nishiki
A small brewery, but gorgeous and stylish sake
Japanese>English
こまこめ
Sake from Suwa City, Nagano Prefecture
Rice used: Miyamanishiki
Rice polishing: 59
Sake degree: -
Alcohol content: 15
［Memories after the brewery and the trip]
Japanese>English
こまこめ
Sake from Suwa City, Nagano Prefecture
Rice used: Miyamanishiki
Rice polishing: 55
Sake degree: -
Alcohol content: 15
［Memories of the brewery and the destination]
Japanese>English
こまこめ
Sake from Suwa City, Nagano Prefecture
Rice used: Miyamanishiki
Rice polishing: 59
Sake degree: -
Alcohol content: 15
［Memories of the brewery and the destination]
Japanese>English
Honkin純米 山恵錦 無濾過生原酒
みやび
♪♪♪♪♪
I've always been curious about this gold.
I got it and took it!
Hmm? This is...
Yum! 😁
Classic but my favorite type!
The aroma is different, but the taste is the same as Katsuma, isn't it? ←I'm not sure 😅
I like it 😊←Where are you looking at me 🤣.
Snacks
pickled mackerel and salmon
I loved it 😊←←Where are you coming from?
Japanese>English
lala190904
Gorgeous sweet and sour aroma.
The mild sweetness is followed by sourness and bitterness.
It has a long aftertaste with a firm rice flavor.
Japanese>English
goodsmith
Honkin Junmai Yamae Nishiki Unfiltered Namaeshu
This is the Junmai Yamae Nishiki Unfiltered Namaeshiki Unrefined Namaeshui from Sake Nunoya Motokin Sake Brewery.
Although it is unfiltered, the aroma is not that sharp, and the sweetness and acidity quickly fade away.
It has a delicious flavor with a slight astringency lingering in the aftertaste.
Whether this astringency is enjoyable or not depends on the individual.
It is a well-balanced sake with a good aftertaste.
Japanese>English
keeeeenne
Sakelabo Tokyo
Japanese>English
たくぞう
Dry but easy to drink.
Japanese>English
ぎゃばん
☆☆☆☆☆
I remember drinking Honkin Yamahai, probably the first time it was made in a long time, and I was under the impression that it was a lactic acid drink.
I haven't had Honkin Yamahai since then, so I haven't had it for a long time (Honkin's seasonal sake is sold out at my favorite liquor store if I'm not careful).
It's a lactic acid type with a slightly matured taste, and it's delicious in its own way!
I think it was more of a lactobacillus drink, but maybe my memory is wrong, or it was just after opening the bottle, or is it a different sake?
It's on the heated sake menu, so I guess it's good for heated sake too.
Whatever it is, it's too good, right, Honkin?
Japanese>English
まーくん
At first, drinking it at room temperature, you can feel the sweetness of the rice and the richness of the Yamahai. But as it warmed up to lukewarm, the acidity and deliciousness increased. Purchased on a tour of five breweries in Suwa, we realized that Yamahai goes well with heated sake. It was warm outside today, but we bought some delicious sashimi to enjoy with the heated sake. Thank you very much for the sake.
Japanese>English
moemif
At Mana Ita in Suwa. We had it heated by the master.
Japanese>English
tjr
At Mana Ita, Kamisuwa.
Yamae-Nishiki sake is delicious...warmed to lukewarm and intoxicating in its mild gentleness!
Japanese>English
