たけるパパ
I was curious about Sharaku hiyaoroshi. I welcomed it.
The rice used was 100% Hashu Honorari, a rare rice produced in Yamagata Prefecture.
It is a cross between Yamadanishiki and Miyamanishiki, a rice suitable for sake brewing that combines the fullness of Yamadanishiki with the sharpness and lightness of Miyamanishiki.
Polishing ratio is 50%.
Alcohol content is 16%.
The specification is one time fire-fermentation.
When the bottle is opened, the fruity aroma is slightly subdued, and a mellow aroma of white peaches and pears with rounded fruit aroma rises in a flash.
When poured into a sake cup, it has an extremely pale golden color and is highly transparent. The thickness is slightly medium, neither too light nor too heavy.
When you take a sip, a fruity flavor similar to that of white peaches and pears spreads out in a flurry, as does the aroma. In the mouth, it has a round texture with just the right amount of sweetness and umami, and a good balance between the sweetness of ripe rice and acidity. In the aftertaste, the sweet and umami flavors are quickly broken up, and a slight sourness and bitterness remain in moderation. The lingering aftertaste is not too long, and the aftertaste is clear.
It is fresh like a fruit, and you can taste a mellow sweetness and umami that is rounder and more elegant with aging.
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