Fruity, but also has a robust, bone-dry aroma, similar to that of cooked rice.
The mouthfeel is juicy and sweet, not too much, but a little bit tannic.
It is full of rice-like umami.
Only the back end tingles from the alcohol and the bitterness finishes the taste, but the sweetness lingers on for a long time.
Overall, a very soft and gentle sake.
4.50
Hana Yuu's Omachi🍶.
I think it's been two years since I've had Omachi's fresh sake.
The first aroma is slightly sweet.
In the mouth, it has a full-bodied juicy sweetness typical of Omachi.
Compared to the Miyamanishiki I drank the other day, it's normally tasty, but it doesn't have the gorgeous and charming aroma I had 2 years ago 🤔.
The first bottle I bought and drank, Dewa Sanzan, had a very nice aroma even if it was only once fired.
Limited edition sake brewed by Ryoseki Shuzo in Yuzawa City, Akita Prefecture
Hanamura Akita Sake Komachi
This season's long-awaited 720ml bottle!
Ryoseki Brewery's top brand "Hanamura" is brewed under the technical guidance of President Takagi of the 14th generation Takagi Sake Brewery,
The brewery received technical guidance from President Takagi of the Jyushiyo Takagi Sake Brewery, and everything from the selection of rice to the label and name is under the supervision of Takagi Shuzo, making this an exceptional brand.
Junmai Ginjo, brewed with Akita Sake Komachi rice from Akita Prefecture, has a fruity taste that opens immediately after opening the bottle.
The aroma is fruity and spreads immediately after opening the bottle, with an elegant, fruity sweetness and a refreshing throat sensation that is typical of Akita Sake Komachi.
Akita Sakekomachi is a variety of rice bred for use as a raw material for ginjo sake, with brewing characteristics comparable to the highest quality Yamadanishiki (Hyogo Prefecture) and cultivation characteristics comparable to Miyamanishiki, the main variety of rice suitable for sake brewing in the prefecture.
Alcohol : 16.0
Sake degree: -9.1
Acidity: 1.6
Amino acidity: 0.9
Rice used ：Akita Sake Komachi
Rice polishing ratio ：50
Akita Sake
Hanamaru Omachi Junmai Ginjo Namaishu
Compared to last year, Hanamup has become more difficult to obtain. Even so, I bought the Omachi, which I like the most. It has an elegant sweetness like white peaches, a delicious taste of rice, and a nice bitterness after swallowing. It is still delicious. It is my favorite sake.
Degree of liking 10/10
It has a mango or apple aroma, a thick mouthfeel, and a slight bitterness that gives it a kick after the sweetness. I guess it is more drinkable than Hanayuyuu-Yumachi because it has more alkaline taste. Sake Mirai is said to be Jyushidai, but I don't remember any Jyushidai. But Hanayuup is good enough.
☆☆☆☆☆
His reading name is Hanamura.
From the aroma to the mouthfeel, there is a consistent impression of sweetness.
I wrote "sweet," but I would like to reword it to "delicious.
Although this deliciousness consistently comes out on the surface, the underlying sake basics are firmly in place.
I am sorry, but I finished the bottle after writing this much.
One of my favorite sake.
It has an elegant and clear sweetness.
This time I felt it was sweeter than usual with a touch of bitterness.
I found another good sake.
Gorgeous tropical fruit aroma 🏝️✨
On the palate, along with a smooth mouthfeel, pineapple sweetness, and a heavy dose of flavor and bitterness 🍍😋💐💐 best! 😊
This sake is from last winter, but I had a feeling it would be good for spring, so I put it to sleep until now.
It has a firm, sweet flavor, but it also has a nice smoothness, so it's not a bad match for spring meals!
