100% Hachitan-Nishiki produced in Hiroshima Prefecture. Tropical sweetness like pineapple. The alcohol content is 17% and it has a punchy sharpness. Easy to drink, but very drinkable.
The aroma does not rise much.
It has a strong graininess, but not too much of a cloying taste.
Moderate acidity and pungency. It has a core of umami.
The graininess and kombujime go very well together.
Ate delicious sake.
The degree of liking ☆ 3.5/5
Next up is the big call 😊.
You've never had this drink before 😆
When you drink it, you can taste the goodness of the rice 😊.
It also has a sharp sharp taste, very Omachi 😁.
It's delicious 😁.
Location Aki-gun, Hiroshima Prefecture
Rice type Omachi
Type of sake Junmai-shu
Polishing degree 65
Alcohol content 15°.
Sake mother: Association No. 6
Sake degree +8
Acidity 1.7
Rating (on a scale of 0 to 3)
(Item) Wine glass
(Aroma) +1.5 Steamed rice, lemon, tanned leather-like animal aroma, smokiness
(Appearance) Slightly yellowish crystal
(Taste) Slightly yellowish crystal
Body 2
Acidity 2
Sweetness 2
Umami 2
Bitterness 1.5
Pungency 2
Lingering Alcoholic spiciness with a lingering animal-like aroma
Impression: Deliciously dry
Compared to Yamada-Nishiki, it is a little less "Narazuke" but has another animal smell mixed in with a little bit of wildness. Quite smoky.
The umami is quite strong, but the balance of acidity and sugar is very good, and it seems to go well with meals.
It is still a somewhat masculine sake.
Location Aki-gun, Hiroshima Prefecture
Rice type Yamadanishiki
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol content 16°.
Sake Mother Association No. 9
Sake degree +7
Acidity 2.1
Rating (on a scale of 0 to 3)
(Item) Wine glass
(Aroma) +1.5 Steamed rice, malted rice, apricot curd, banana, slight ethyl acetate aroma
(Appearance) Slightly yellowish crystal
(Taste) Slightly yellowish crystal
Body 2
Acid 2 Lactic acid
Sweetness 1
Umami 2.5
Bitterness 2
Pungency 2
Aftertaste: spiciness of alcohol and a sense of Nara zest, apricot jelly
Impression: Umami dry with a sense of Nara-zuke pickles
It has a complex body with koji and a sense of maturity, probably due to the influence of the yeast and yeast, and it is one that divides tastes.
It is quite dry and should have acidity, but it is masked by strong amino acid and umami. There is a lingering nuance like apricot bean curd.
What can I say, it's like a man's sake with a beard.
Come to think of it, there was an antenna store in KITTE, Osaka!"
I went there for sake.
Nice! This is Hiroshima IPPIN.
I'm sure I'll be a regular customer from now on!
I was not sure about Hakuhong, but this is the first time I have been here and it is a big deal. I had seen it in a magazine last year.
Soft and nice aroma.
Like you can sense banana and melon.
For a moment, I thought there was vanilla too.
It is juicy with a fruity taste.
I drank it with the No. 7 yeast in mind.
But it's not quite there yet...
I see... No. 7! I couldn't say "I see!
They also sold a large issue of No. 9 yeast.
I should have compared them.
However, it was tasty enough!
We will definitely win...Carp!
The sake we will enjoy at the end of the year is a standard sake brewed by Bajo Sake Brewery, a small sake brewery in Kumano, Aki-gun, Hiroshima Prefecture.
It has a light, slightly acidic aroma and goes down the throat smoothly. The sharp rice flavor and the lingering aftertaste of mild acidity characteristic of the sake's original brewing process balance out the overall flavor and make it suitable as a mid-meal drink 😄.
Memorandum: 58th
I went back to my parents' house for this year's Bon vacation and bought some sake from Hiroshima.
I went back to my parents' house and bought some sake from Hiroshima.
This one is from the Umaue Sake Brewery in Kumano Town, Aki-gun, between Kure (my parents' home) and Saijo (Higashihiroshima City).
Kumano, Aki-gun, between my parents' house (Kure) and Saijo (Higashihiroshima City).
It is a junmai sake with a minus sake quality, which is rare among the mainstream dry sake.
It is a junmai sake with a minus Sake alcohol content, which is rare among the mainstream dry sake.
Sake degree: 15%, Rice polishing ratio: 65%.
Sake degree: -10, Acidity: 2.1
100% Omachi (from Mame Farm, Kurashiki City, Okayama Prefecture)
No yeast added
I bought it because they were having a tasting and sales event.
It has a unique aroma and taste. It's a taste you can tell at first sight that it's suitable for warming up! It's quite heavy and tastes better than hot sake!
Surprisingly, it also tastes good chilled 👍
I'm not sure if it's a good idea to buy it cold or hot.
Comparison of Bodhi Hashiroshi raw and fire-brewed.
The difference is obvious when warmed to lukewarm. Both have acidity, but the raw has a matured taste, while the hi-yashi has a crisp taste.
