Hanatomoe山廃 Jo 火入れ
ひるぺこ
This time it is Hanaboe's Yamahai Honjozo.
This sake is from Yoshino, Nara Prefecture.
I took this sake home with me the other day when I participated in Hanaboe's sake brewery tour.
First at room temperature.
Yellow in color.
The top aroma is soy sauce, caramel, freshly pounded rice cake, fermented butter, and even a hint of cypress.
It has a creamy mouthfeel.
The clear acidity of the Yamahai style develops into a complex umami and creamy rice flavor with a light soy sauce-like aroma, and then slowly fades away while leaving a lingering umami aftertaste that is typical of Hanaboe with its acidity and calm bitterness.
When served warmed,
The sharp angle of the acidity sharpens and the full-bodied sweetness of the umami is reflected in the taste, making it delicious when heated.
The tour of Hanabatake's brewery included a full tour of every corner of the brewery, and we were even allowed to enter the koji room where the sake is being brewed.
It was a rare opportunity to hear directly from Mr. Hashimoto, the company director, about his passion to express the taste that can only be achieved by brewing sake in the Yoshino region.
If that is the case, take back the Natural Selection series!
I was very rude to buy a bottle of Black Label, but I did,
I wanted to enjoy it in many different ways 💕.
I wanted to enjoy it in various ways💕.
I recommend this bottle for a gentle taste of Hanaboe's character.
Japanese>English
まつちよ
Hi Peco🌞.
It's great that you show us the inside of the koji room.
Do you check natto (fermented soybeans) for visitors?
That's a very astringent choice of Yamahai Honjozo Peco 😊🍶.
Japanese>English
ひるぺこ
Good evening, Ms. Matsuchiyo. I was told not to eat natto and yogurt for a few days. I was so impressed that I could observe everything that he told me to ask any questions 😊.
Japanese>English
まつちよ
Yogurt too 🤔
I heard that there are a lot of cases recently where the acidity of Yamahai does not come out easily, and the toji of Raku no Se blurted it out on his Instagram.
I think it's possible that the recent yogurt has been affected by the low acidity.
Japanese>English
ひるぺこ
Hi, Matsuchiyo-san. Is it hard to get acidity out of Yamahai? - I wonder if it is hard for lactobacilli to multiply even if it is Yamahai because of recent advances in hygiene control 🤔Raku no sei, I'll follow you too 😊.
Japanese>English