ねむち
Koka, Shiga Prefecture. Yasui Sake Brewery.
New Hatsusakura, Junmai Tamakae Hi-iri Hiyoroshi.
This is a sake brewed by the sixth generation of Taro, who trained at Akiga and Tensei.
We couldn't find the unforgettable Namahashitaro at the Shiga Jizake Festival in Otsu 2023, but discovered Hiyadoroshi.
I bought it as well as the difference between Ginbukiyo and Tamakoei.
The unforgettable Namahashidorotaro was good warmed, but this time I tried both.
I will drink it cold.
It is hi-iru, but there is a short gas sound when the bottle is opened.
The color is clear and slightly yellow.
The top aroma is slightly caramel-like and mature, followed by a strong sweet aroma and alkali aroma.
On the palate, a mild acidity spreads to the mouth, followed by a mild nutty flavor.
The nuttiness is strong.
Serve warmed.
At about 45°C, the acidity is assertive and makes the tongue tingle, and the caramel-like flavor is spicy as well.
As the temperature cools down, the tingling goes away and the spiciness mellows out to a slightly caramelized, slightly bitter chocolate flavor.
It is still delicious warmed up.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 70%.
Alcohol content: 16%.
Japanese>English
やす
Hi Nemuchi, nice to meet you! I only remember this sake from the second place after drinking quite a bit the other day 😆 The composition was complex but also sweet. Your post reminded me of the taste. I'm going to try heating it up at home. I'm looking forward to it ✨
Japanese>English
ねむち
Yasusan, nice to meet you❗I see you drank Nama Hashidataro 😊I don't often drink heated sake but it was so good I was surprised 😁I heard there are different sake rice between Tamakae and Ginbukiyo, unfiltered raw sake, aged at room temperature and more. Looking forward to your review 😆.
Japanese>English
やす
Thanks for the detailed information! I was already drunk when I drank it, so I don't remember how it was made or what rice it was made with. I was already drunk when I drank it and I don't remember how it's made or what rice it's made from at all 😆 but I ordered it roughly and it was really good. I'll buy some more and post it ✨
Japanese>English
ねむち
I think you can enjoy any of the Namahashidotaro 😊According to the keeper of a sake shop in Kyoto that specializes in Shiga sake, the Namahashidotaro will be released around the end of March this season, since it is the last one to be made 😊.
Japanese>English
やす
I looked online and found a lot of things that are probably carry-overs from before last year (which looks good for this sake) and it's the end of March! ✨✨What kind of liquor store is that? I'm really interested in specializing in Shiga sake!
Japanese>English
ねむち
It is a quaint liquor store that is sometimes featured on the cover of magazines, Nishimoto Sake Shop 🍶They have a display just like a donkey shop, and some of the items are as old as the date 😁, that's part of the fun 😊I was told there that it is from the end of March to April 😄.
Japanese>English
やす
Nemuchi, thank you so much for your kind information! I just saw on the net yesterday ✨that last year's (supposedly) summer sake was on sale 😆 and I was like "oh wow..." 😆 I'll be waiting for the Ikahotaro! I was just thinking 😆 I'll be looking forward to the Ikuhashitaro ✨.
Japanese>English
ねむち
Yasusan, I'm looking forward to waiting! I too would like to buy a fresh Hashimoto Taro this year 😊.
Japanese>English