たけるパパ
I went to Gonoi Sake Shop in Aizu, Fukushima Prefecture, to buy hiyaoroshi from Fukushima.
The label is an eye-catching autumnal 🍁 and 🌕 design, so I picked up a bottle without thinking.
It is 50% polished rice. The yeast is said to be malic acid productive yeast, and since this is the first time I've had a bottle brewed with this yeast, I'm looking forward to drinking it 😊.
When the bottle is opened, the aroma is of soft 🍎, and the flavor is subdued.
The mouthfeel is gentle. The sweetness is moderate and the ripe, round sweetness spreads quickly.
While it is refreshing, the aftertaste has a restrained acidity and the same level of alcohol bitterness that spreads in the mouth. For me, it is not an unpleasant bitterness, but rather a pleasant accent.
Overall, it has a very ripe apple-like sweetness that goes down your throat without being too assertive, and the restrained acidity and bitterness linger on the palate.
For me, 🍶 it is a delicious sake that can be faced well on its own.
The acidity of hiyaoroshi is less pronounced than that of summer sakes, and I have come to realize that the acidity of hiyaoroshi is more subdued.
The alcohol content is only 15°, and the quality of the sake seems lower than its alcohol content. It is a raw sake with no heat treatment. It is a sake that should be served well chilled.
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