flos_lingua_est
What used to be released as a year-round jungin is now released as a summer sake. Does it taste different from the past? I have not had it, so please let me know if you are familiar with it.
Hachibei itself was the last hiyayogoshi I drank a year or two ago...for better or worse, I had the impression that the impression of the sake did not change much no matter which one I drank. Needless to say, my level probably wasn't up to it.
I bought it because the manager said it was so good that he drank it all the time without even having time to write down his impressions.
His recommendation was right, it was so delicious! I am impressed that Sakeya Hachibei can make this kind of sake as well. No, I know that they can make nigori sake, which they used to serve in the winter and was quite sharp, but I thought they only made plain-feeling sake anymore...
I don't know if it is because my level as a drinker has risen a bit, or if the brewery has changed its taste, or if this Jungin is based on that concept. But it is a tremendous quality as a modern dry sake that can be enjoyed on its own. It is impressive.
When it is warmed up, the acidity comes forward and it becomes a little sweet (umami) and sour.
Japanese>English