One-time only challenge "Omachi 40
The brewing staff designed the sake they wanted to make, and then they actually brewed the sake and made it into a product.
It was a delicious way to celebrate turning 40 years old.
It was bottled Junmai Daiginjo sake made from Yamahai brewing with the unrefined must in the middle of fermentation, and it was still fermenting until the moment we opened it.
I was able to open it by loosening the cork little by little and letting the carbonation escape as described in the notes, so I was able to taste the slight carbonation until the end without blowing it out.
This is my third bottle of Hanaboe, and it tasted different from the other types of sake I've had.
A summer version of the original Epoch limited edition sake.
It is said to be a sake squeezed in spring and stored until summer.
It has a refreshing taste and is very easy to drink.
It may be my favorite in Shinobu.
Hanaboe's signature sourness is the hallmark of this sake.
The mouthfeel is a little sweet, but it's brewed with a good balance of rice flavor and rich acidity.
Hanaboe's signature sourness is the hallmark of this sake.
The mouthfeel is a little sweet, but it's brewed with a good balance of rice flavor and rich acidity.