Hojun特別純米 おりがらみ
Kab
Nemuchi-inspired.
This is my first time drinking Orikagarami, but I am interested in this sake because it seems to be a food sake type. It is a sake from Kyushu, which is far away from here, but it was recommended as the most popular sake at a liquor store.
The bottle was opened once without any problem (it was a stopper). The aroma is rather mild, slightly melon-like.
The aroma is rather mild, slightly melon-like, and there is a gaseous feeling.
When you drink it, it is rather spicy, and the spiciness is preceded by a cider-like feeling, with a slight sourness like apple cider vinegar, which turns into bitterness and gradually raises.
The sourness and bitterness complement the food. It goes well with slightly dark pumpkin and deep-fried tofu stew.
The official recommendation is to warm it up to 50-60°C, so we warmed it up to 50°C on the third day. The aroma became milder, and as expected of a gas.
The aroma becomes milder and the gassy feeling disappears. The melon feeling is gone and it tastes like sweet and sour kiwi, becoming spicy and sharp. The modernity remains, but the sourness becomes stronger as the sake warms up. The sourness disappears and the taste becomes more pleasant, but we think we prefer it at 60°C, where it is sharp and crisp. It is not outstanding, but it is a light nigori that suits my taste.
Japanese>English
ねむち
Kab, good evening 🌛I see that you drank the Houjun right away 😊The toji was trained in drunken whale and Tosa shiragiku, so maybe there are many sake suitable for food 🤔I haven't had a chance to drink the Houjun properly yet, I would like to 😄.
Japanese>English
Kab
Good evening, Nemuchi.
Right on schedule😊.
Intuitively, it was a melon cider with added sourness, which I liked 🫧.
Maybe it's a light-weight oriented one.
Japanese>English