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ハム
Rice used:
Yumesasara" is Tochigi Prefecture's original sake rice.
It is a new variety developed over 13 years by crossing "Yamada-Nishiki" and "T-Sake 25". It is characterized by its resistance to downfall and disease.
- Rice polishing ratio:
40%. The rice is polished to 40%, which is equivalent to Junmai Daiginjo class, and has a super delicate finish.
- Structure:
The traditional "Nama-Hashidashi" method of brewing is used. The natural lactic acid bacteria is used for slow fermentation, and the sake is unfiltered and unpasteurized for maximum freshness!
- Alcohol content: 16%:
Alcohol content: 16%.
- Aroma/Taste:
Refreshing, subdued aroma of pears. In the mouth, it is soft and has a moderate acidity with a silky finish that quickly fades away. This is one of the Hououmida series that stands out for its individuality.
Japanese>English
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It's been a long time since I've had a baby!
I knew it would go well with horse sashimi😆.
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Sakura Yeast Nama Sake is truly a sake that evokes the feeling of spring.
🥰Aroma: Gently floral with a hint of cherry blossom, fresh and sweet.
😘Taste: light, with a good balance between sweetness and acidity, with the freshness and piquancy typical of nama-shu. The alcohol is slightly subdued and the aftertaste is refreshing.
😌Residual: Gentle aroma of cherry blossoms lingering on the palate, the sweetness does not drag on, and the finish is refreshing.
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ジェイ&ノビィ
Good morning, Mr. Ham 😃.
Raifuku! I'm interested in this one with a good name but haven't tasted it yet 🥲I'll refer to it as aroma -> taste -> aftertaste 🤗.
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ハム
The moment it is opened, a lactic acid aroma rises in a flurry. A slightly peculiar and natural aroma like yogurt, aged cheese, or fermented rice.
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Miyako Bijin's Yamahai Junmai is brewed using the traditional Yamahai brewing method and has a very good balance of richness and flavor.
It has a subdued aroma with mild fruit notes like ripe bananas and dried fruits. There is also a subtle lactic acid nuance, giving it a classic Yamahai character.
Japanese>English
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Jo" was conceived of as a honjozo, which means that the brewing style is highly individualistic.
It has the acidity produced by Yamahai, a citrusy aroma, and a fruity, refreshing acidity and slightly bitter taste in the mouth.
Japanese>English
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This is a limited edition autumn sake from Taebijin born from "Hachitan-Nishiki x Nama-no-Nazake x Matured". This sake is matured until the beginning of autumn, when the balance between umami and acidity is improved.
It has a mild and elegant sweetness. The aroma is gentle, with nuances of pineapple and pear.
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Oosakazuki小栗上野介 所縁の酒
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Chobei I started brewing sake at the present location in 1690. Until the Edo period (1603-1868), the name "Chobei" was used for generations, and the brand name of sake was "Chomori". When Oguri Uenosuke, an official of the Tokugawa shogunate, went to the U.S. on an embassy mission in 1801, his ancestors accompanied him and celebrated with a large sake cup upon his safe return.
When the bottle is opened, it has an aroma of melon and a hint of namune, and when you drink it, it is dry and has many different tastes.
It is a complex and varied bottle!
Very interesting.
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Hanatomoe長期熟成古酒 1988
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This sake was brewed in 1988 and has been aged for over 35 years.
The color and aroma are reminiscent of Shaoxing sake,
It has a concentrated aroma and a slightly dry aftertaste,
It is also a good match for Chinese cuisine.
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When the bottle is opened, watermelon sweetness appears,
When drunk, it is delicate and soft to the touch on the palate, with a clean sweetness that wafts into the mouth and intertwines with a mellow umami flavor.
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Hanatomoe自然淘汰 natural selection DNA
ハム
Natural selection, simply put, is the process of not adding any yeast to the brewing process and allowing the natural microorganisms of the local environment to compete, grow, reproduce, and select themselves in the sake mash, with the dominant strain ultimately winning and producing the aroma and flavor of the sake body. Because of the local geographical environment and annual climatic conditions that cannot be replicated elsewhere, good sake brewed annually by natural selection has a unique aroma and flavor that will never be repeated.
I am very happy to receive a bottle that the teacher brought back from Japan.
I wish I had time to visit the sake brewery.
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It is well-balanced with a light umami and depth, followed by a pleasant acidity. I think it tastes even better when the temperature is raised.
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The fast brewing method gave it a straight acidity and umami flavor.
In addition, the use of a thermal tank to control the temperature gave it a unique flavor.
It has a slightly sweet, apple-like aroma, and when you drink it, you can taste elegant umami, juicy sweetness and acidity, and a bit of sweet and sourness like when you bite into an apple.
Japanese>English
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Omachi 807 Midori pick
Made with 80% polished Omachi rice from Okayama Prefecture, brewed with Yeast No. 7 and super-hard water from the Kongo-Katsuragi mountain range.
The fresh, gassy mouthfeel is followed by a dense, three-dimensional spread of umami.
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It has sweet and sour fruitiness and mellow rice sweetness. It has a fine, transparent, elegant sweetness like Wasanbon.
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Citrus & lactic acidic ginjo aroma.
Moderately sweet umami spreads, and then it quickly becomes dry & bitter and sharp. It has a long aftertaste.
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This junmai ginjo is brewed with flower yeast and can be enjoyed in each season.
It has a very clean, watery mouthfeel and goes very well with the stylish dishes served at the restaurant.
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Refreshing citrus aroma, gentle sweetness, and fresh, clear acidity.
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Alcohol percentage: 15
Sake rice: Gohyakumangoku
Rice polishing ratio: 65
Sake meter: Slightly sweet
Characterized by white wine-like acidity and rich fruity aroma
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