ハヤカワ
Tobirazumi, which manufactured several thousand koku at its peak, now produces only 800 koku. Masaaki Saito, 37, the 27th generation head of the brewery, is working hard with younger members. Masaaki Saito has come up with a new brand of sake called HITEN. While maintaining the traditional Yamahai brewing method, the brand was created with the aim of creating a "new taste" and a "sake to be delivered to the next generation.
The new sake was created based on the idea that "we can't differentiate ourselves unless we make sake with a taste that other breweries don't have".
The refreshing citrus aroma of lime and lemon is combined with the gentle aroma of lactic acid. Light and fresh on the palate, with gentle sweetness and light acidity. It tastes fresh, like a young Sauvignon Blanc or an Italian Soave.
Try it warmed."
(I thought it would be impossible to warm up a white wine, but it was surprisingly good. The softness of the lactic acidity is emphasized, and the taste is full and rich without losing its richness. I recommend a wine glass for cold sake, or a flat sake cup for warmed sake!
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