たけるパパ
Checking in for the first time in Toyama Prefecture😄.
This is a bottle of raw Haneya Junmai Ginjo brewed by Tomikiku Shuzo. It is fire-aged before storage and then bottled and shipped raw without being fire-aged at the time of shipment. It is brewed in the spring, matured in the summer, and shipped in the fall, which is called hiyaoroshi.
The rice used is Gohyakumangoku produced in Toyama Prefecture.
Rice polishing ratio is 60
Alcohol level is 14 degrees Celsius.
Sake degree +5
Only one time of fire-fermentation and bottled fresh
The aroma when the bottle is opened is fresh, citrusy, clear, mild, and refreshing. The hint of aroma is fruity like a pear, but with a calm smell.
When poured into a sake cup, it has a very light golden color and a smooth and silky texture.
When you take a sip, the soft sweetness and fresh acidity spread in your mouth. It is light and clear with a rounded flavor. The sweetness is swollen with a clean umami derived from sake rice, but the sweetness, acidity, and umami are well balanced, and the roundness from aging adds depth to the umami.
The aftertaste is moderately acidic, and the flavor profile is clear and disappears quickly. It has a light and crisp finish with both sharpness and softness without any cloying flavors.
Personally, I think you can enjoy the harmony of the balance of umami and acidity more at room temperature than when it is chilled and fresh 😆.
Japanese>English
ma-ki-
Good evening, Daddy Takel!
Congratulations on your first check-in in Toyama Prefecture🎉!
Toyama is a memorable place where I traveled with my parents last year 🎵
Haneya, the label here is unbought but looks delicious 😋.
Japanese>English
たけるパパ
Good evening, ma-ki-. Thank you very much for your comment 😊Toyama is an unexplored place. I envy your trip with your parents. This hiyaoroshi is really delicious with a sense of maturity that rounds out the flavor.
Japanese>English