hachi
It has a sourness with a slight yogurt-like taste typical of a traditional sake brewery, a gentle sweet umami taste, and when you swallow it, you feel a bitter bitter taste in the back end and it fades out with the sourness.
The bitterness fades out along with the acidity. There is not much of a sharp alcohol feeling, so you can't help but drink it while savoring it😆.
I think I prefer this one to the Sakurahana I had before ✨.
When I had it again after the day had passed, I felt the sourness was a bit strong in the first cup, but as I drank more, I didn't particularly notice it, so it was good all the way through👍.
Thanks for the treat...
Sake rice: Kumamoto Yamada Nishiki
Rice polishing ratio: Koji rice 50%, Kake rice 60%.
Yeast: No.9
Sake degree：15 degree
Sake degree: -3 (*)
Acidity: 2.0 (*)
It is a reference value on the web because it is not on the label.
Sake cup used: Adelia Ajiya Glass
Japanese>English
takeshon
Good morning, hachi😃.
You said it tastes better than sakura flower? I'm curious about this😍 I want to drink it😁.
Japanese>English
hachi
Good morning, takeshon✨.
It's just my taste 😆 (laughs)
If you have a chance, please do♪
Japanese>English
つよーだい
Hello ☺️!
The direction is a little different from Sakurahana, but this is also delicious!
When the temperature rises a little, the acidity becomes a little thinner and the flavor becomes more delicious.
Japanese>English
hachi
Hello, Tsuyodai 😊.
Each has its own merits.
That's the way it tends to be in the Ikarashi style. I'll take my time to taste it again✨.
Japanese>English