Timeline
悠At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin.
I failed to take a picture.
This sake is made from "Gin-Karasu-boshi," Aomori Prefecture's preferred rice for sake brewing.
Gin-Karasu-boshi was bred to be grown in the southern part of the prefecture, mainly in the Hachinohe-Towada area, where there is a lot of cold damage.
It has a robust but dry and refreshing aftertaste.
It goes very well with KAKUNI (stewed pork cubes). 悠At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin.
I always buy a cup of Hakkouda Oroshi sake on my way back from Aomori and drink it on the bullet train, so it is very familiar to me.
It has a smooth mouthfeel, but it has a lot of flavor.
It is dry with sourness and bitterness. 悠At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin.
Sake made from rice rice "Mashigura".
Fruity but not sweet.
Juicy and delicious.
It is sweet and sour with a strong acidity as if you are eating a raw apple, and you can taste the astringent taste of apple peel. 悠At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin.
This sake is made from Aomori sake brewing rice "Hanabukiyuki" and rice rice "Mashigura".
The aroma comes in a flash.
The taste is dry and dry, with a smooth and refreshing mouthfeel.
Later, a slight tangy sourness comes in. 悠At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin.
The rice is "Gin Karasu", which is suitable for sake brewing.
It is a sparkling nigori sake with secondary fermentation in the bottle.
It has a moderate sense of crispness.
It also has a light nigori texture that leaves a rough feel on the tongue.
The first sip seemed sweet and vinegary, but in reality, it may be a bit too mild.
The acidity and slight bitterness give it a nice crisp aftertaste.
The bitterness of the fried onions matches perfectly. 悠At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin.
Sugar-like sweetness spreads on the palate, followed by bitterness.
The aftertaste has a graininess. 悠At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin.
Sake made from Aomori Prefecture's "Hanamoi" rice suitable for sake brewing, polished to 40%.
Beautiful and smooth.
It is not a floral type of sake.
It has a dry aftertaste and is on the dry side. 悠I missed taking a picture...
Hato Masamune's regular sake.
At a party to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin.
It has a smooth taste in the mouth.
Bitter and dry aftertaste.
I was very drunk, so I thought it was delicious water...? I was very drunk, so I thought it was delicious water. LOL! よっちObanzai and deep-fried skewers at Kumi, the nearest restaurant to Saitama-shintoshin
I went there for a delicious event called "Manten Aizu Fair", but there were lots of delicious foods not only from Aizu ✨.
It seems to be open all through July 😊.
17 degrees, a little sweet and delicious! よっちObanzai and deep-fried skewers at Kumi, the nearest restaurant to Saitama-shintoshin
I went there for a delicious event called "Manten Aizu Fair", but there were lots of delicious foods not only from Aizu ✨.
It seems to be open throughout July 😊.
Gentle sourness
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