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The aroma and taste were different from what I imagined.
Perhaps my sense of smell wasn't working well (due to my physical condition)...
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In a good way, it had that classic flavor and a great sense of aging!
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"Kinmon Nishiki" used, unfiltered Genshu.
A slightly sparkling, tingling sensation combined with a mellow, aged flavor.
It was a new-style Hiya-_oroshi!
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Junmai-shu, but with a 49% polishing ratio, giving it Ginjo-shu quality.
I feel it's a lesser-known brand, but the moderately fruity Ginjo aroma makes it excellent for enjoying during a meal.
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I love its classical structure!
You can taste the umami of the rice in its crisp, refreshing flavor.
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An sake brewed not with Yamada Nishiki, as one might expect, but with Yamada Ho rice.
I purchased this for a family member who loves extra dry sake.
Recently, even Japanese sake that is advertised as karakuchi often has a noticeable sweetness to it (though I understand that "sharpness" does not necessarily equate to "dryness").
This one, for the first time in a while, gave me a straightforward "this is dry" feeling.
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This brand is a delicious sake that is affordable and easily available (around here).
This specific hiya-oroshi isn't even listed on their official website.
I wonder if it's a limited edition?
It's mellow and rich, but not too sweet or too acidic, and it paired perfectly with buri-daikon.
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The story behind this sake is that the moromi was played Mozart.
I had it with oden, but its flavor was quite bold and full-bodied, similar to a Yamahai. I realize now I should have matched it with a much richer meal.
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Don't be fooled by the term extra dry.
You might expect a sharp, crisp finish, but this sake surprised me with the lovely scent of apple and a touch of sweetness in the first sip.
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A low-polish Japanese sake, which has recently become popular, made with 100% Aiyama rice.
While the note mentioned a dry and sharp finish,but I was most impressed by its fruity aroma and sweetness.
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Crafted using Gorobei rice, a well-known local brand.
The taste is a superb fusion of modern and classic styles.
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I finally got to try Mutsu Hassen—I'd never had it before.
This is their standard Junmai sake.
It's crisp, with a clean finish and great balance!
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With a pinecone on the label, this is a perfectly autumnal sake.
While you might anticipate it being fruity and sweet, it delivers excellent crispness, acidity, and umami.
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A Sake made with rice from the Obasute Rice Terraces, an area designated as one of "Japan's Top 100 Rice Terraces".
It offered a wonderful combination of a sharp, dry taste and a mellow mouthfeel—truly delicious!
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A beautiful, refined brew that has the mellow acidity characteristic of the Yamahai method, with a pleasant sense of maturity.
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Freshly opened, it has a crisp flavor, like a clear autumn sky.
As the temperature rises slightly, the aroma opens up and you can start to taste the umami.
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A refreshing fizz, just the right amount of acidity, and a nice fruity flavor.
It was a sake I could drink all night without getting tired of it.
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Just like a pear, it has a refreshing aroma and a clean sweetness with a light finish.
So good!
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Trying a sake made with Senbon-Nishiki for the first time.
The rich umami of this hiyaoroshi and its grape-like scent really make me feel like autumn is here.
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This "highly polished" sake, made with Aiyama rice, was specially crafted for the event.
Right after opening it, a gassy, fruity sweetness stood out.
As it warmed up, the finish became sharper and cleaner, which was absolutely delicious!