YSTJ
San-do Ho-Masu Shi-No-Brewery.
Finally, this weekend is the long-awaited first time to participate in the Sansho Shinen, and Hozasu will be corked in celebration of the event!
The sake is made from rice grown in the Kikuchi River basin, and the brewery's sake is made from the same raw yeast and without fertilizers or pesticides as the four standard regulations of Hozasu.
The nose has a banana and melon nuance on the top, and a pleasant gassy feeling in the back of the throat with a thick texture that feels good on the tongue.
The rich sweetness and powerful complexity of the flavor spread out with depth. The acidic nuance is much more subdued than the similarly specced Kawamatsuri and Fuchinsai that I have recently tasted, and the impression is that it is well-balanced. I cannot wait for the weekend!
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