Ubusuna2024 穂増 五農醸
AAJI
It has been lying in the refrigerator for nine months. Hozu was cultivated in Kumamoto during the Edo period. Ancient rice, said to be the best rice in the world, was increased in Dojima, Osaka, and made into sake rice. Lightly cloudy with a banana-like aroma. The gentle hint of aroma is nice. The bottle was opened after taking it out of the refrigerator and left it on the table for a while, and the cork flew off. Gononoso's commitment is to make sake using the raw yeast method, brewed in wooden vats, and cultivated without pesticides or compost.
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ちぇすたー
Good evening AAJI!
It's more gassy than the Yamadanishiki Ni Nozomi, and the gas from the aging process must have been amazing 🫧.
There were a lot of rice fields near Hana-no-Ka's brewery, so I guess that's where they make the Hozu as well ✨.
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AAJI
Good evening, Mr. Chesta. I think there are many rice fields near the brewery. At the time of the brewery festival, the farmers won a prize in a drawing, and it felt like a local community. Have you ever been there?
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