Hori
It is already summer, and it is finally Hana-Kyuun's turn.
It was released relatively late among spring sake, and it took me a long time to buy it, so it has been delayed until now.
The moment the bottle is opened, it bubbles up inside the bottle. When I poured the soft, cloudy sake into a glass, the bubbles popped, appealing to me to drink it as soon as possible.
When you take an irresistible sip, you can feel the graininess of the rice that is typical of orikarami in the mouth with a shwarming sensation. It has a strong umami flavor and is slightly sweet, and the gentle acidity without corners brings it all together in a gentle taste.
Perhaps it is a preconceived notion that this sake was made in Miwa, where the god of sake is enshrined, but the taste is pure and clean, and it goes down the throat without any resistance.
The slight bitterness at the end of the aftertaste acts as a primer for the next sip, and you can't stop drinking. The low alcohol content of 13 degrees Celsius and the smoothness of the taste made me want to guzzle it down, and I found myself drinking more than half of it in a short time.
I drank Hana-Kyun last year, but I may have realized how great this sake is for the first time after drinking it this year. I hope Imanishi Shuzo will continue to supply the Roman series, even though their focus is shifting to Bodeshige.
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