YSTJ
Nichinichi Hoho Increase.
Higo rice was called the best rice in Japan during the Edo period (1603-1867), and this Homasu rice, a native breed of Kumamoto rice, has lived up to its reputation.
Hana-no-Ka Shuzo, a brewery in Higo, has revived this precious Hozumasu rice, which had ceased to be produced after World War II.
It arrived in the March term of IMADEYA's hanpukai, and I brewed it in the middle of summer, following the instruction that the best time to drink it is in summer!
The aroma of Muscat with a slight banana nuance on the nose, and the gassiness is not so much. The powerful and complex sweetness and flavor full of wildness is typical of Hozu, which is grown using natural farming methods with no fertilizers or pesticides. The fact that the wine maintains a sophisticated impression despite its wildness is a result of the brewing technique, and the balance of the wine is superb!
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