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.
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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.
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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!
Japanese>English
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.
Japanese>English
ひでゆき
At first, the nourishing flavor comes on strong, so I had high expectations for the fusion with the umami when it opens up, but no fusion has been seen yet.
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ひでゆき
On the second day, the nourishment takes a step back and the umami shows its face in the skipjack salad dressed with a simple dressing. Hard and dry, with nourishment. That is my evaluation of this sake. It may be an old sake. It has the name of a red comet, but its initial response is slow!
Japanese>English
ひでゆき
The umami and acidity mix well together, making it easy to drink even though it is a pure sake. The umami is backed up by a nastiness that does not insist on being assertive. It can be served with bonito tataki without garlic, but the garlic would defeat it. It goes well with tomato and lettuce salad. It brings the umami to the forefront.
Japanese>English
ジェイ&ノビィ
Good morning, Hideyuki 😃.
Oh! It's Kirifuri. ‼️ very cosy Senkou local sake 🤗It's novel that it goes well with salad🥗! But I think I understand.
Japanese>English
ひでゆき
A daily drink that is fun to pair with meals.
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ひでゆき
Nourishment ahead. Let's wait a little. Feels rough on the tongue. Stir-fried garlic sprouts and squid. The taste comes out. It is more elegant than I expected. No, I'm not sure if that's rude. Gradually, the flavor deepens, and the waist is weak. I guess that's the good thing about it. It tastes good when it's heated up!
Japanese>English
ひでゆき
Manufactured 2023.12. Amber color. The alcohol content is high at 16%. When paired with snacks, the umami flavor is quickly revealed and the nastiness is moderated to support the snacks. It has a rich and deep flavor, but I think the taste is too diverse. It smells and tastes like a ginjo. I was expecting something a little more robust. This is a very good sake for those who like it, as this is a selfish expectation on our part.
Japanese>English
ひでゆき
To be honest, I was tilting my head at how well it was doing before the fall. It wasn't supposed to be like this. I also wondered if it might be the rice, as many breweries were. In the fall, it was firm. It is interesting even if it is laid down for 2.3 years. It has that much strength. For now, I'm drinking it lukewarm ^_^.
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ひでゆき
Recommendation in Hakone, but I'd rather drink Junmai sake.
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ひでゆき
Today I went to Hakone with my family and my mother.
At a hot spring hotel where the autumn leaves can still be seen.
I got a recommendation from a local liquor store.
Hakone Kaido, a traditional pure rice sake. As the owner said, it is good for nabe (hot pot). The ginjo aroma can sometimes get in the way, so this is a pure rice sake. It is dry and has a strong flavor. Local rice, good with sashimi!
Next was Hakoneyama. This is Jungin.
Dry. It does not have a neat and clean outline, but you can feel the enthusiasm like the diligence of the Tobuji. It is true that Hakone sake is more enjoyable when served with a meal.
Japanese>English
ひでゆき
This is the second bottle of Chogen this fall. At the time of the nama-shu, I wondered what was wrong with it this year. Other breweries, when they were making the nama-shu, seemed to think they had too much Yamae-nishiki or that Yamae-nishiki was bad.
It was a sake that needed time.
Drinking it now, it still needs more time. I decided to open it and enjoy it slowly.
At 14.5 degrees, the alcohol content is high.
I tried to make it milder by mixing it with a little water.
It might be interesting to try heating it up to lukewarm in the future.
Japanese>English
ひでゆき
On the second day, the nastiness is still quite strong, but it is good with 10-20% hot water!
Day 3. The balance between the nastiness, umami, and spiciness has been achieved. I tried heating it to lukewarm. This is good. I'm looking forward to drinking it in the future!
Japanese>English
ひでゆき
As expected of Honkin-san. What a good taste. Sourness, spiciness and strength. From the first taste, I wondered what would happen if I put it down. I can already tell that it won't get any worse. Let's see how time goes by. I'll reserve another bottle for next time.
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ひでゆき
The overwhelming thickness, 18 deg! and despite the high alcohol content, this is a great drink. The many stars of the big tree. Just like its name. It is hard to believe that it is an aged sake. Or perhaps it has finally arrived. The addition of time gives it a wonderful balance with an amber-like color overlaid on the flavor. Evolution starts from the opening of the bottle. Let's enjoy it slowly.
Japanese>English
ひでゆき
The flavor is amazing from the beginning. The intensity of the flavor is so great that it is overwhelming. For me and others, it is just right with a little ice. I look forward to seeing how it changes over time.
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