YSTJ
Houou Mida Aikoku.
This is an "Agricultural Revival Project" to revive "Aikoku No. 3," an ancient variety grown in Tochigi Prefecture in the Taisho era (1912-1926), and use it to make traditional Japanese sake. As part of this project, a collaboration between Senkou, which is located in Tochigi Prefecture, and Houou Mita. We are looking forward to seeing how much of the brewery's individuality will be expressed in this collaboration, which has in common the use of Aikoku, brewed in the "nama-hashime" style, and shipped by heating!
Today's sake is Hououmida's version. It is brewed in the same way as Sengoku, which is brewed in the same way as Hououmida.
It has a muscat-like aroma on the nose and in the mouth, unlike the Sengoku version, it does not have a gaseous feeling, and the soft, smooth, silky touch is strongly characteristic of Hououmida.
The spread of sweetness, and the tight, concentrated and deep umami are felt in abundance. The lactic acidity, together with bitterness, produces a crisp and refreshing aftertaste.
The characteristics of each brewery were fully demonstrated through Aikoku, and both were delicious!
Japanese>English
ジェイ&ノビィ
Good evening, YSTJ 😃.
Tochigi two top patriotic collaboration! Thank you for the detailed repo😊resulting in a peaceful conclusion that both are delicious 😋 each 🤗.
Japanese>English
YSTJ
Good evening, Jay & Nobby 😌.
Yes, it was very difficult to choose between the two, both were delicious in their own way 😆😆.
Japanese>English