ねむち
The 22nd Hankyu Brewery Festival⑳
The booth of "Hiroki".
Mr. Sato, the vice president of the company, visited us this time.
◉Junmai Ginjo Nama Shu Kurage Label
The sake has a full-bodied flavor with a little bit of a kick.
Junmai Daiginjo Nama Sake Hime Nadeshiko
Nadeshiko flower yeast. It has a strong acidity, a slight sweetness, and a clean, refreshing finish.
◉Hiroki Junmai Ginjo, Polishing 50%.
A very strong umami, with low acidity. It is also very tasty.
◉Hiroki Tokubetsu Junmai, 60% polished
This one was served at room temperature. This is the toji's favorite sake. It seems to get even better when heated. He recommends pairing it with yakitori (grilled chicken).
A little nutty with a strong umami flavor. I think I like it a lot.
◉Hiroki Junmai Daiginjo, Polishing 30%-5%.
Made with Yui no Aroma. It has a lot of flavor, and it's just so good. The Yunokou rice is apparently made with Yamadanishiki in mind.
I was told that Hiroki is made with a sake yeast yeast, and Shichu is made with a fast brewing method.
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