Mitsuko
Sweet. So-so.
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Mitsuko
Hirokei Sake No. 44 is a new type of sake rice that was created through the efforts of many people involved in sake brewing and sake rice production in Hiroshima Prefecture to create a "better rice" for sake in Hiroshima.
This time, I decided to open two bottles at the same time and compare the hired and unpasteurized sake.
And the unpasteurized sake.
Faint yellow color. The aroma is sweet and full-bodied. Sweetness first. Then a melon flavor and a soft sourness. A crisp alcohol feeling.
Personally, I prefer unpasteurized sake.
Sake rice: Hirokei sake 44
Rice polishing ratio: 65
ALC: 18 degrees
Japanese>English
Mitsuko
Hirokei Sake No. 44 is a new type of sake rice that was created through the efforts of many people involved in sake brewing and sake rice production in Hiroshima Prefecture to create a "better rice" for sake in Hiroshima.
This time, I decided to open two bottles at the same time and compare the Hi-ire and the unpasteurized sake.
First, let's try the Hi-ire.
It is almost colorless, with a faint yellow color. It has a mild, full-bodied aroma like milk. But it has a green apple flavor and a refreshing sourness. The taste of rice gradually comes through.
Sake rice: Hirokei sake 44
Rice polishing ratio: 65
ALC: 15 degrees
Japanese>English
Mitsuko
Slight aroma of rice. A sweetness that doesn't linger, and just the right balance of sourness. A slight bitterness at the moment it goes down the throat. A woody flavor is also present as it settles into the room temperature.
Sake rice: Hatan Nishiki
Polishing ratio: 60% (original form of rice polishing)
ALC: 16.5 degrees
Yeast: Hiroshima Momiji Yeast
I heard this story when I visited the brewery last year.
In the past, there were more than 300 toji (master brewers) in Akitsu, and each of them took more than a dozen brewers to various parts of Japan and overseas, including Hawaii, to make sake. During the non-production season, they were involved in local farming. After work, they drank local sake. Mr. Karasan, who has had a brewery in his hometown of Akitsu for generations, said to these "fierce sake drinkers", "What's wrong with you, Karasan? He says that he worked hard to brew sake so that the sake masters would not say, "What kind of sake are you making?
I was struck by his spirit.
Japanese>English
Mitsuko
Gorgeous flowery aroma. Pale yellow. Sweet, fruity and refreshing. There is no lingering aftertaste and it is refreshing.
Sake rice: Yamadanishiki
Rice polishing ratio: 50
ALC: over 15 degrees and under 16 degrees
Japanese>English
Mitsuko
This sake is brewed using only "Yamadanishiki" sake rice grown in the Zouga area of Higashihiroshima City. It is aged on fire.
This time, I'm going to open two bottles at the same time and compare the raw and the aged.
It has a faint yama-buki color. Mild aroma. It has a fruity taste like a banana, which disappears quickly.
With a meal, the sweetness increases.
Sake rice: Yamadanishiki
Rice polishing ratio: 65
ALC: 15 degrees
Japanese>English
Mitsuko
This is a new junmai brewed sake brewed only with Yamada Nishiki, a sake rice grown in the Zouga area of Higashihiroshima City.
This time, I'm going to be extravagant and open two bottles at the same time to compare the raw and the infused versions.
It has a very pale, almost colorless, yama-buki color. It has a gorgeous aroma. The melon-like fruity aftertaste lingers for a while.
If you only want to taste the sake, this is my favorite.
Sake rice: Yamadanishiki
Rice polishing ratio: 65
ALC: 18 degrees
Japanese>English
Mitsuko
Mild aroma. Pale mountain ash color. Slightly cloudy. The moment you put it in your mouth, it feels soft and thick. Fruity like a melon. The moment it disappears, it stimulates the tongue.
100% domestic rice
ALC: 19 degrees
Rice polishing ratio: 75
Japanese>English
Mitsuko
A plum liqueur made by pickling ripe Nanko plums from Imari in a special blend of Japanese sake.
Refreshing aroma of plum. First the sweetness, then the pleasant sourness. Unlike plum liqueur made with distilled liquor, the alcohol content is low, so it is easy to get into.
I'm going to enjoy pairing it with three kinds of chocolate: pistachio, dark milk, and caramelized. The recommended one is caramelized.
×x Pistachio -> The pistachio flavor seems to disappear with the acidity of the plum wine.
×Dark milk → The bitterness of the dark chocolate or the cocoa flavor is enhanced.
×x Caramelized → The crunchy caramel texture and buttery flavor of the chocolate itself, combined with the fruitiness of the plum wine, creates a new kind of sweet.
After all, Prune x Caramelized was the best.
Japanese>English
Mitsuko
Refreshing aroma. Almost colourless and clear. Refreshingly fruity. Slightly gassy. The moment you drink it down, there is a pleasant slight bitterness at the back of the tongue.
Sake rice: Grown in Hiroshima prefecture
Rice polishing ratio: Koji rice 50%, Kake rice 60%.
ALC: 16 degrees
Miho Imada, the master brewer at Imada Shuzo, was chosen as one of the BBC's "100 Women of the Year" for 2020.
Japanese>English
Mitsuko
The aroma is light. First of all, it has a fruity, sweet and gassy taste. Then, after a light sourness, there is a fluffy taste of rice.
With a meal, you can feel the sweetness even more.
This is a limited edition of Summer Snow, a nigorizake sold only in the US and UK.
Sake rice: Hiroshima Hatan, Shin Senbon
Rice polishing ratio: 58
ALC: 18 degrees
Japanese>English
Mitsuko
It is a pale mountain ash color. Gorgeous aroma. From the fruity taste and aroma, the taste of rice spreads slowly.
With a meal, it has an interesting bitter taste.
This is a limited edition of the Hanpu-kai. 2 years matured unpasteurized sake.
Sake rice: Hiroshima Hatan, Shin Senbon
Japanese>English
Mitsuko
Gorgeous aroma. Slight amber color. The taste is so gorgeous you'd think it was a Ginjo.
I'm going to enjoy pairing it with three kinds of chocolate: pistachio, dark milk, and caramelized. My recommendation would be pistachio.
×X pistachio -> not bad. It has a greenish flavor that lingers in the aftertaste.
×x Dark Milk -> The sweetness of the chocolate with the addition of the alcohol seems to increase the sweetness in the mouth. It's not that sweet on its own.
×x Caramelized → The crunchy texture of the caramel lingers afterwards.
It's hard to decide between pistachio and dark milk.
Japanese>English
Mitsuko
Soft aroma. Very light amber color. The strong taste of rice that overturns these characteristics.
I'm going to enjoy pairing it with three kinds of chocolate: pistachio, dark milk, and caramelized. The recommendation is dark milk.
×x Pistachio -> Just tastes like each other. Not bad though.
×Dark milk → The chocolate itself has a nutty flavor, and when it's paired with alcohol, it seems to soar.
×Caramelized chocolate with a crunchy caramel texture and a buttery flavor. The flavor is washed away by the alcohol and only the crunchy caramel remains in your mouth.
After all, Velvet x dark milk was the best.
Japanese>English
Mitsuko
Gorgeous aroma. Pale golden color. At the first sip, it has a fluffy, flowery flavor. A dry taste with the taste of rice.
Japanese>English
Mitsuko
The aroma and color are light. It seems to go well with anything. With a meal, it is very delicious.
Japanese>English
Mitsuko
Fragrant, fruity, and easy to drink.
Pattern Sake Brewery was used as a location for the movie "Koi no Shizuku".
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Mitsuko
A souvenir of the Hitokoto Expo. It has a good aroma, a richness similar to milk, and a fine muddiness. It is also delicious over green tea ice cream.
Japanese>English
Mitsuko
Fragrant and fruity
Japanese>English