I thought it was a delicious sake with a subtle sweetness followed by just the right amount of sourness and bitterness that made it crisp and easy to drink with a meal.
The 54th bottle for home drinking in 2024 🍶.
Fukuhara Hanpukai limited edition, directly pumped raw sake with a large issue. As a horse lover, the label alone is already highly satisfying 🐴🐴 lol.
The coarse orikura (rice cake) is very entwined with the sake, and it is rich and full of flavor 🍶.
It is also high in alcohol (17%), so it's the kind that will make you drunk 🤤Thanks for the drink 🙏.
Sweet ⬜︎⬛︎⬜︎⬜︎⬜︎ Dry
Dark ⬛︎⬜︎⬜︎⬜︎⬜︎ Light
Preferred degree ★★★★⭐︎⭐︎⭐︎
It was served warm. Aroma of rice bran, acidity with a touch of citrus. Gentle graininess and umami.
The lingering aftertaste is slightly bitter and astringent, but the citrusiness gives it a slightly refreshing impression.
The aftertaste is like the aftertaste of ponzu (citrus juice) in a rice porridge.
The other day I drank a big issue with a label of a horse.
This time, it is retro style.
extensive knowledge
Ingredients:Rice(domestic), Rice Koji(domestic)
Ingredient rice: 100% Hachitan-Nishiki (produced in Hiroshima Prefecture)
Rice polishing ratio: 65
Alcohol content: 17
Sake degree: +15
Yeast: No additives
Sake mother: Bodai-moto (Soyashi-mizu-moto)
Pressed in a tank
Unfiltered unpasteurized sake
Brewing year: R5BY
Exclusive to Fukuhara Sake Shop
Sake with apple aroma, acidity, and flavor.
We enjoyed it with fried cartilage bones, yakisoba, kushikatsu (pork cutlets), and gyoza (dumplings) prepared for the fireworks display.
The acidity, umami, and bitterness of the sake matched the food and were delicious. The fireworks were the best ever.
I don't think it's probably not laid up in the brewery, and we kept it at 10 degrees Celsius, but it's lightly colored. What is it from the beginning? Yellow, crystal.
The aroma is calm and pleasant. Apples, bananas, big white flowers, some black tea. Some riceiness and spice, maybe?
I drank it yesterday from the cellar, but it didn't feel right, so I brought it back to room temperature.
It tasted delicious. It has a mild sweetness and nourishment. The quiet acidity and the bitterness in the back are indescribably deep. At room temperature, it could be a little more acidic, but it is tasty enough!
Warm it up.
This is good! Good!
The depth of earthiness comes out more, and it is gradually delicious. The sharpness of the acidity that lingers in the aftertaste is a bit annoying, but it's good enough. I wonder if it has a long mineral aftertaste.
When I drank Dai No. Order before, I didn't feel comfortable with it, but this is good.
I don't think it is made to be aged. I think that if they make sake with aging in mind and ship it after aging, they will be able to produce more tasty sake.
