Timeline
荒井 正史A sake brewery in Suwa planned to build a brewery in Hachioji, and this sake was brewed with Hachioji sake rice. It has a rich sweet and umami flavor, and the high alcohol content (17%) is not too much. The sake has a very high alcohol content (17%), but the sake has both a hara-shu character and a hiya-oshi character. 荒井 正史Rich sweetness along with aroma, sour and fruity. Rich and deep flavor. 荒井 正史I was torn between Miyamanishiki and Hitogochiki in the store's refrigerator, but I followed the lead of a later visitor who chose this one without hesitation and brought it to the cash register. It was a good choice, with a full aroma, sweetness, and round flavor. 荒井 正史While participating online in a study group. #retrogstudy 荒井 正史It has a mild aroma and acidity on the palate, but it is more rounded and mottled than refreshing. 荒井 正史#retrogstudy Second bottle while participating. 15 degrees but tastes great. 荒井 正史#retrogstudy Drinking online while attending a study group. 17 degrees, gutsy, refreshing and good. Whale suko and ribs, delicious. 和田龍登水ひとごこち 八重原産契約栽培米使用純米生酒 荒井 正史It has a sweetness like tortoiseshell candy on the palate. It is sweet but has a refreshing sharpness. 荒井 正史Newly brewed in November 2022. Fresh and sweet sake. 荒井 正史Start off the New Year with Yamae-Nishiki. It has an exquisite balance of aroma and sweetness. 荒井 正史I compared them. This one is Yamadanishiki, which has a sweet taste, but the clean and refreshing flavor is still there. 荒井 正史Fresh and refreshing food sake. Sour and refreshing. 荒井 正史It has a strong koji aroma, a round mouthfeel, a sweet, thick taste, and a high alcohol content. 荒井 正史Slightly slightly acidic and fresh. Sweet, strong flavor. 荒井 正史Fuji, 100% Shizuoka rice, 65% polished rice, 15% alcohol. It has a soft mouthfeel and the complex flavor of Yamahai. 荒井 正史100% Ten-Taka sake rice is used, 50% polished rice, 15% alcohol. It has a mild aroma and a calm taste with a unique aroma and flavor. 荒井 正史It is rich and sweet on the tongue. 荒井 正史Sealing. Slightly fizzy and refreshing on the palate. Alcoholic feeling on the nose, sweetness and umami that comes later. 荒井 正史The last Junmai Ginjo was delicious, so I went for Junmai this time. The rice polishing is the same at 60%. Chilled today. It has a more round taste than Junmai Ginjo. RecommendedContentsSectionView.title
