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The event was a visit by Mr. Yamauchi, the president of Fuchu Honor at a standing bar.
Comparison of "Watanobune" launched by Mr. Yamauchi
A sake with a miraculous story of how it was raised from a handful of seed rice, a story that would never be realized today (probably).
The left one, Furokazen Gojugo, is as its name suggests, an unfiltered junmai ginjo made from 55% polished rice.
Although it is the parent rice of Yamadanishiki, it has a different taste.
Aroma, full, mellow and refreshing.
If you are lost at an izakaya, this is the one.
The middle one is a 50% polished rice Junmai Ginjo-Fuunashibori, unfiltered and unadulterated.
Usually wrapped in newspaper, it is rare to see the label directly on the bottle.
It tastes richer and heavier.
If you want to feel a little luxurious, this is the one for you!
The bottle on the right is a 35% polished rice daiginjo, the highest in the Watanabune series.
The aroma and sweetness are both excellent.
It's just a beautiful and delicious sake!
I rarely drink it, so I drink it when I can.
It was Watanobune that taught me that there is a fruity and sharp sake in Ibaraki.
It was a good meeting where I could hear Mr. Yamauchi's passionate thoughts.
At Kinase standing bar
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