ヒラッチョ
The day before yesterday (Friday, April 7), I took a half-day off in the afternoon and dropped by Yamada-san, a sake dealer in Ikebukuro Seibu, where they were having a QA (Kue) tasting and sale.
A young brother at the brewery
We are here in the hope that you will try it first, since it is not well-known.
Hiraccio: "We live in an Internet society now, so if it tastes good, it has a chance to spread at once. Since we are here, I want to give it a try."
Sake brewer's sister
"I want to give it a story too."
She speaks passionately with a powerful gaze.
I tasted it and found it to have a modern, citrusy sake quality,
Hiraccio said, "It has potential. Did it always have such a modern taste? I asked him. He replied that until the previous year, they had brewed a classical dry sake, the kind of sake that you put a bottle of and drink it well.
The brewer's sister described it as "authentic.
I wonder if "orthodox" is an appropriate translation.
I bought a bottle of Arabashiri and Nakakumi, which looked good, and went home.
At dinner last night, I opened a bottle of Nakakumi, which the brewer said was his favorite.
The aroma and sweetness are a little subdued, but the citrusy and acidic taste is nice and clean.
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