まつちよ
This is a freshly squeezed honjozo of Isobojiman 🍶.
The rice used for sake has been changed from Kiyonishiki to Gohyakumangoku this year.
According to the master, the "Shiboritate Honjozo" will last until early spring, when it will be aged at a lower temperature to become the usual "Honjozo" with excellent cost performance.
The aroma on the nose is slightly sweet 🤔.
It is refreshingly light and sweet on the palate.
It is quite dry, but personally, I would like it to be a little more drinkable.
The master also tilted his head and said that the aroma was lacking compared to the Kiyo Nishiki.
I guess I'll be looking forward to the one after low-temperature aging.
Japanese>English
bouken
Good evening, Mr. Matsuchiyo.
This is the first time I heard of Kiyo-Nishiki rice 😳
I wonder if they use it outside of Isoboast 🤔.
Japanese>English