yu yu
Nanbu Bijin Honjozo Nama-Stored Sake
Honjozo... Hm.
٩٩٩, ˙˙𐃷˙.
Ah. Is it more refreshing than the Honjozo I drank last time?
My initial impression was that it tasted better when heated.
It tastes better when it's heated up.
Because it's "freshly stored"...hmmm.
I'll try it on the rocks 🧊✨.
Karankoron🧊🧊.
⋯Oh...(๑¯ω¯๑)🧊um. Yum✨
The website says "Sake that you can also feel the thickness"
(꒪˙yes꒪) Yeah, yeah. I can understand that.
It's refreshing, but it's also very strong.
⋯I think...(๑¯ω¯๑)umm. Good ✨
⬇Homepage excerpt⬇
Local standard cold sake,
It is fire-aged once before shipping.
As with nama-zake, the koji molding process is used to
The sake is made with the same malted rice as the nama-shu.
It has a refreshing and cooler taste than nama-shu, but it also has a thicker taste,
but it is also thicker.
Rice：Miyamanishiki, others
Rice polishing ratio: 60
Water used for brewing: Orizume-Basenkyo subsoil water (medium-hard water)
Yeast: M310, etc.
Sake meter: +5
Alcohol percentage: 14.9
Acidity: 1.3
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