yosi
Junmai Daiginjo sake with a rice polishing ratio of 45%.
According to our research, this sake was brewed using a combination of Fukushima Prefecture's preferred rice for sake brewing, "Yumenoka", and Prefecture's yeast, "TM-1", which is the specialty of Hiroyuki Matsuzaki, the 6th generation toji brewer of Hirotogawa. The sake is fermented at the lowest possible temperature using cold brewing, and the result is a well-balanced sake with a mild aroma typical of Hirotogawa, but with a sweetness derived from the rice.
When poured into a glass, the ginjo aroma is subdued. The first sensation when you drink it is a deep sweetness like a white peach. In a good way, it is a sake with a sweetness and umami that is not typical of Daiginjo sake - it is delicious!
How much you like it (self-rating)
★★★★★★★☆☆☆
Japanese>English
マナチー
Good evening, yosi-san. I bought it because this nama-shu is really delicious and I was wondering how it would be in the fall when it's brewed 😆 The review says it's Hirotogawa at its best ❤️.
Japanese>English
yosi
Good morning, Manachie-san.
This was my first Hirotogawa, and it was a delicious sake with a deep umami flavor! I definitely want to try the raw sake too❤️.
Japanese>English