ねむち
YOMOYAMA NAGANO in Osaka ③.
Hokushinryu booth.
Hokushinryu, which has never been drunk.
Hokushinryu Junmai Ginjo Summer Sake
Kinmon-nishiki is used. It has a deep, rich and robust flavor. The aftertaste is refreshing, but not like a summer sake.
Hokushinryu Junmai Ginjo Namaishu
Made with Yamae-Nishiki. The richness and depth of the flavor is impressive. It is fresh, has a strong umami taste, a moderate sweetness, and a rich aftertaste, with a tingling sensation at the end.
Hokushinryu Junmai Daiginjo
Miyamanishiki is used. It is a gorgeous, slightly sweet sake that is more refreshing than other sake. A little tangy.
Hokushinryu Junmai Nama Sake Nama Sake
Aged at 5°C for 3 years. It has a firm flavor, with a thick, rich umami and sweetness. It is a little bit complex.
Hokushinryu Junmai Genjyu
Aged for 5 years. It has a very rich umami, but it is easy to drink without an unpleasant aged feel. It is a solid type of sake.
When I told them that it is only available in Nara, they said that it is only available in Nara🤣They said that more than 90% of it is consumed locally.
I liked its unpolished and bold taste.
Japanese>English
bouken
Hello Nemuchi 😃
I've been interested in Hokushinryu ever since I saw it at Noboru's 😆.
I wonder if it's a style of sake that is shipped after sleeping since none of the incoming sake is BY latest 🤔.
Japanese>English
ねむち
Good evening, bouken🌛I saw it at Noboru as well, but this was my first time drinking it😋The flavor was solid, and I think this is a brewery that probably ships a lot after it has been laid down🙄.
Japanese>English