ねむち
Kyoto Pref. Miyazu City. Hakurei Sake Brewery Co.
SAKATON-DOJI Tachiharu Asa Shibori Junmai Ginjyo Nama Genjo-shu.
This is the annual Risshun morning pressing of the Japan Famous Sake Brewers' Association.
Thank you to the sake brewers who pressed from early in the morning...almost midnight, to the Shinto priests who performed the purification from early in the morning, and to the sake shop owners who went to the brewery to pick up the sake 🙇.
This year we chose Hakurei Sake Brewery.
They seem to use Yamada Nishiki👍.
The sake drinking doji stamp on the label is cute😁.
I'll have it cold sake.
The aroma is sweet and fruity.
The mouthfeel is sweet and spicy, with a flat flavor.
Freshly pressed more than 10 hours ago ❗
The freshness and juiciness are fully felt without any loss of flavor.
The taste is delicious, and there is a bit of bitterness at the end, which gives it a nice sharpness👍.
It can be described as a mellow "umakuchi" type or a "umakuchi-temperate" type.
I wonder if this is the middle type 😁.
Ingredients: rice, rice koji (100% domestic rice)
Rice polishing ratio: 60
Alcohol content: 16
Japanese>English
ポンちゃん
Good morning, Nemuchi! ☀️
I see you went with Hakurei! I like the idea of changing it every year 🤔 and I was strangely convinced at the middle mouth 😆 I'm going to pick up the Risshun morning squeezers today🤣.
Japanese>English
ねむち
Good evening, Pon-chan 🌛I decided to go with Hakurei Sake Brewery this year 😊I bought 2 bottles last year but I had a blast on my liquor store pilgrimage so I'll just have to settle for one 🤣I think I'll enjoy a different brewery each year 😆.
Japanese>English