Joe
Golf⛳️ return Hasegawa, three types of drink comparison on your own, the last Banshu Isshu Ikkyo.
As the name suggests, it tastes like spring itself. It has a silky texture with a slight sizzle, a clear acidity, and a hint of sweetness, umami, and spiciness, all in good balance. All Yamada-Nishiki produced in the local area of Yoshikawa in the Special A district is used.
This was my favorite of the three 😊.
It makes me happy when I drink it.
This brewery specializes in food sake. I had a selfish image that when it comes to food sake, spiciness precedes it 😅, but this sake overturned my assumption in a good way 😆.
From the website below. I see the sake breweries are also doing a lot of creative things!
Gravity System" → Sake is not first collected in a dripping jar after the top vatting, but is moved directly to a lifting vat at the bottom of the hill by gravity alone, without using a pump. The next day, the sake is bottled in a clean room. By minimizing stress on the liquid, we have succeeded in bottling the sake as it is, with all its original qualities intact.
Shin Gin Mai" (milled rice): By shaving the rice in the direction of thickness, the necessary components are left and the proteins on the surface layer are efficiently removed. Even with the same rice polishing ratio, "Shin-Gin" sake has a lighter, cleaner flavor.
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