Hoken純米酒 白ラベル
Kab
It suddenly became cooler, and the store where I bought it informed me that it was OK to warm up the sake, so I started by heating it up to 40°C. The aroma was very mild, with a rice-like aroma.
The aroma is very mild and rice-like.
When you drink it, it has a 50/50 ratio of umami and dry spiciness. It was gradually drawn up.
The temperature at 45°C was almost the same, but the sharpness of the aftertaste was more pronounced. But this is better during a meal.
The cold sake has a slightly stronger rice-like aroma, and the umami comes through gradually and pleasantly, and the sharpness is good. I definitely prefer it on its own, but if you are enjoying it during a meal, heated is also good.
The description of this sake was "drier than most junmai sake from Miyagi" and "slightly more modern than the usual Houken junmai dry sake".
It goes well with a wide range of food sake. It can be light, dark, or sour.
I would keep this kind of thing on hand at all times, but the fact that it is labeled as requiring refrigeration (once fired) is a personal minus 😅.
Japanese>English
Masaaki Sapporo
Good evening, Kab! I always get lost in the store for sake, lol.
Recently, I decide what to buy in advance, but sometimes I still have to buy more to take home... (sweat)
Japanese>English
Kab
Masaaki Sapporo, thanks for your comment 🙇♂️
You may end up buying more bottles from a liquor store that has a good amount of classic/room temperature sake there 😁.
Japanese>English
Masaaki Sapporo
I'm not a strong drinker, so my consumption is limited...
It's the time of year when I can no longer use my natural balcony freezer, so I have to watch out for complaints from my wife about refrigerator space issues...
Japanese>English
Kab
Masaaki Sapporo, I am the same 😅.
The number of refrigerated sake is inevitably limited because there is a limit on the number of bottles.
Japanese>English