Hatomasamune純米吟醸 NEW酸菌八甲田ロイコノストック酛
Hiz
This AQE was isolated from the Shirakami and Hakkouda mountain ranges,
Aomori Prefecture's original lactic acid bacteria isolated from the Shirakami and Hakkouda mountain ranges.
This is a challenging sake because it is made by Miura Shuzo, Hachinohe Shuzo, and Hato Masamune, who have never used Yamahai or Namahashi (traditional sake brewing method) except for Tasake.
How about Hato Masamune?
There is a long pause between the first sip and the end of the second half.
In the worst case, it's prolonged.
To put it better, it spreads in your mouth gradually.
After the third cup or so, it starts to blend in nicely.
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