@Shujusai Tianmi
Satsu roman of Hanaizumi Sake Brewery in Minami Aizu.
You need a car to get there 😅.
A bit hard for me with a paper gold license lol
The first aroma is slightly sweet.
It has a calm and beautiful sweetness with a clean aftertaste.
It was quite delicious 🍶.
The third and fourth pictures are from the sake corner of a local supermarket, Riondor, in Aizu Sakashita.
It's hard to find a supermarket in Tokyo that stocks this much sake 🤔.
By the way, Eikawa Sake Brewery is now a subsidiary of Riondor.
With tonteki. (Bomb) 🤩
Slightly fizzy and sweet.
The sweetness is just like a melon 🍈😆 Elegant mouthfeel.
The four-stage glutinous rice brewing process gives it a plump and full flavor.
The flavor is full of fluffy and delicious taste. The Loman series is a completely different story.
The Loman series is absolutely
I have never had a bad experience with Loman series. The level of Hanaizumi's sake is also very high, so you can't go wrong with their regular sake.
is also a high level of regular sake,
I can enjoy it with peace of mind. 😂.
I drank it with Tonteki + rice as a tasting.
I had a tasting of the sake with tonteki and rice.
I would like to try it with hamo (pike conger) with ume plum paste or my favorite grilled eel.
I would like to try it with pike conger eel with ume plum paste and grilled eel which I love. I love it 😍😍.
Good evening, Hanapin🦉.
Delicious looking colored tonteki😻It looks like it would go well with pichi pichi satsuro man~❣️ I want to try the grilled white eel too! I haven't had it for years 😭
Loman is another brand I want to comp 😁 I'll try my best next season 🤔.
Good evening, Pon. 🙂
Shopping this time of year, satsuro man
and Ryugasawa's summer sake...😍I can't decide which one to get....
I'm not sure which one to get... but I'm going for the satsukuro man.
I'm going for satsukuro man. I'm not sure which one to buy but I'm going for satsukuro man.
I'm not sure which one to buy. I'm not sure which one is best for me 😁.
The aroma is not very pleasant.
The umami flavor spreads in the mouth, with a mild acidic finish and a long aftertaste.
It was served cold, but it would certainly be delicious warmed as well.
The top aroma is strongly vinegary.
Yeast 1801?
Alcohol around 16°C
Acid 1.0
The sweetness of glutinous rice (shidan) comes in the mid-palate.
Bitter taste at the end.