あねさん
🐤
Ingredients: Rice (from Akita Prefecture), rice malt (from Akita Prefecture)
Rice used: 100% Akita Sake Komachi produced in Akita Prefecture
Rice polishing ratio: 50% for Koji rice, 60% for Kake rice
Alcohol content: 15% (original sake)
Yeast: BL530 (in-house yeast)
One of the management team is from one of Japan's leading parts manufacturers, which has a factory in Akita. At an exhibition at the end of last year, a person from that department brought this sake to the management team, and it was passed on to me 🥰.
The wrapping paper said "Yamahai" so I put it aside for a while, not being that good at it. But I suddenly felt like drinking it, so I opened the bottle!
Brewed in 2019 and manufactured in 2024!
I'm excited 😊.
In the mouth, sweet, ah, but sour like yamahai, but delicious. Eh, I love this sourness, it's mmmm delicious. Is it because I left it for a long time? It tastes mellow and easy to drink. Too bad I finished it before heating it up🤣.
I'm going to give some sweets to my boss who gave it to me. I'll give it to my boss who gave it to me 😆 to tell him to get it again.
Japanese>English
T.KISO
Good evening, Ane-san😄
I think Hirasen's HITEN series is getting easier to drink every year, even if it is yamahai 🤔.
Although there are some weird sake that specialize in acidity 😅.
I think it might be the effect of letting it sit for a while lol.
Japanese>English
あねさん
Good morning, T.KISO 😃.
The one I had before gave me an impression that it was quite sour. But this is a habit-forming kind of feeling.
I would like to try the pink low alu type 😊.
Japanese>English