ひでゆき
Shinano Nishiki!
How smooth. I didn't realize this was sake made from brown rice.
Amazing, the richness. The prune-like flavor comes out as it warms up.
Hot sake? No, no, no, just as it is!
I'll try it just in case.
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ひでゆき
It is too good. It falls into your body smoothly. The cups are piled on top of each other as if they were being sucked in. I should have had a bottle of sake.
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ひでゆき
Fire-aged for one year.
It is characterized by its acidity.
Well, I like sourness, but the balance was not so good and I did not like it. Too bad.
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ひでゆき
An Aki sake made with Senbon-Nishiki. It has a rough feeling of rice. The salty taste brings out the best in this sake. I can't say I like it, but I like the label.
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ひでゆき
It's finally out. This year's Hiyoroshi.
It's 16 degrees, but it goes down smoothly. It has a lot of flavor, and I look forward to more of it!
From about the third day, it starts to harmonize and is quite delicious. I can't believe this is junmai! Is it only possible with junmai? Anyway, it is very good ^_^I recommend you to enjoy it slowly, so I recommend you to buy a bottle!
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ひでゆき
Something hard. It takes a long time after opening the bottle to break down. It is a strong drink. It might be better to leave it for a long time. It seems like it could be opened for a year.
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ひでゆき
While Kaze no Mori, you can feel the history in its nourishing flavor. You can enjoy a different taste from the fresh Kaze no Mori! Of course, it is good that it is slightly effervescent!
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ひでゆき
Yamae Nishiki. You will buy this!
Oh, it is good.
If you can afford it, drink it ^_^.
Drink it and you will understand. Store at about 14 degrees and drink at room temperature!
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ひでゆき
It came after the rain! Made in Suwa, Miyamanishiki, 15 degrees. I don't like summer sake, but this is great. It is an umazake to match the summer with its acidity. The changes every year are also a delight. This year's is a little more nourishing. What should I match it with?
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ひでゆき
Suwa Miyamanishiki. Pure Miyamanishiki taste. There is not a trace of turbidity. One thing to say is that it is very rich at 16 degrees Celsius. However, the main body is solid, so it goes well with a meal if you drop a piece of ice on it. In other words, it is a sake that can be enjoyed over a long period of time as it changes. This kind of sake should only be bottled in one bottle!
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ひでゆき
16 degrees higher. 2024BY.
Is it really 16 degrees already? It goes in so easily. Oh no. Even though I know it, I can't stop.
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ひでゆき
15 degrees higher. Higher alcohol content and fizzy and nice! Celebratory champagne state when you open the bottle to mix the cloudiness at the bottom 😭. Please be careful!
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ひでゆき
The degree of rice polishing is a secret.
Brewed in 2021.
Raised with care. Initial impressions are of depth, but the flavor seems to have a long way to go. I will enjoy it slowly over many cups.
Japanese>English
ひでゆき
This year's Junmai from Yamaye Nishiki.
I wondered how it would do last year, but this year it was flying right from the start!
I was worried that this was the third year that the rice had dropped off. I was worried that the rice had dropped off after the third year, as all the other breweries were the same except for one.
Was it the efforts of the brewers, or did the rice pick up, or both?
The improvement of the breed is only possible if it continues to the third generation. Last year, too, the autumn harvest was a masterpiece.
I look forward to seeing more.
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ひでゆき
Well, it is a good sake, just as I expected. This firmness, the strength that does not collapse even though it has been a few days since the bottle was opened. The seared amber sweetness is just a hint of spiciness. Yeah, it's a good sake. Even better to go back to normal: ⭕️
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ひでゆき
Not bad, Tohoku indeed. It is a good sake. See you soon for more details.
Japanese>English
ひでゆき
Polishing ratio 65%, alcohol 15%.
Good junmai, dry. Good on its own or with a meal. Can be drunk with salt. I didn't know that hi-ire is pasteurized! It is a good study.
Japanese>English
ひでゆき
Fatty yellowtail served with plenty of soy sauce. This goes well with it! As expected of Niigata.
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ひでゆき
It's good! It can even be considered light, but it has a strong flavor. There is no unpleasant aroma or sweetness. The flavor is fully opened from the moment it is sealed. And it has a nice sharpness. They said they invited a toji from Jyushiyo. Check it out in the future!
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ひでゆき
This year's performance is too good. I am rather worried about what will happen if this is the case from the beginning. Of course, the sake rice is Yamahye Nishiki. Last year, I wondered what would happen to the rice, but it came together properly in the fall. What is this one? It is unfiltered, but at a low 15 degrees, it may be easy to drink. It is rich but light. My impression is that I am drinking such a contradiction. I'll be chasing after this one every time a new one comes out. For now, I want to secure another bottle!
Japanese>English
ひでゆき
Old-fashioned taste. Taste. Yes, I would say so. Nostalgia, a sense of earthiness, and the basic scenery of sake brewing come to mind. Pair it with a simple salad of bonito with a simple dressing. The flavor comes to the fore. The old-fashioned flavor is transformed into nourishment, and it goes well with garlic. The balance between umami and nourishment is gradually improving.
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