根本祐二
Rice polishing ratio → ? % of rice polished
Rice suitable for sake brewing → ? (Probably Gohyakumangoku)
Alcohol content -> 18 degrees
Yeast -> ?
Hashimoto Sake Brewery in Kaga, Ishikawa Prefecture
It's good that I got a new sake...
Hmmm...
If you read the label alone...
I could hardly understand the details....
It has brewing alcohol as an ingredient.
From the taste, I'd say it's a Honjozo.
It doesn't have the same ginjo aroma as Ginjo or Daiginjo.
...And it's unpasteurized, so it's "Genshu".
If the information on some websites is correct, it's "Fukurozuri".
It is literally hung in a sake bag.
It has a pure taste without pressure.
It is made using the same luxurious method used to make sake for the sake awards.
It seems to have been made using the same luxurious method used to make sake for the sake awards.
Hashimoto Sake Brewery's impression is
I had an image of matured sake.
I thought it would be
While it is refreshing
But it still has a roughness to it.
It will be delicious when it is laid down from here.
Because I imagined it to be rich.
"simmered squid and radish" (///ω///)
While feeling a hint of richness.
It's good because it has a dry and crisp taste.
Japanese>English