Timeline
たけさんI had been curious about this sake since I saw it at Haretoke, but never drank it. I didn't have high expectations for it, but there was nothing else that intrigued me, so I decided to try it.
The label said the brewery was Hakurei.
Oh, I like Hakurei. It's cheap, tasty, and has a bit of character.
I had high expectations for this one.
It has a barrel-like feel, but not too much, and it is unusually sour and unique for a barrel-type sake.
It goes well with richly seasoned simmered dishes.
It would also be delicious heated.
In any case, it is a sake that produces the best synergy when served with simmered dishes and delicacies. たけさんThe hiyaoroshi.
It has a mild and mellow umami taste that comes and then disappears.
I have not had many Hiyaoroshi, but I think they were a bit more umami....
No, this is delicious in its own way.
It is a wonderful sake as a food sake that smiles with any kind of food.
I'll drink it again when I see a different tribe. たけさんAlthough it is a daiginjo, it is neither perfumey nor has a scanty aftertaste.
If you drank it blind, you would probably think it was a junmai ginjo.
I don't know about the juwajuwa on the label, but it has a good balance of umami, bitterness, astringency, and acidity, and is neither too robust nor too mature, with a core but not overly ostentatious, a rather mild umakuchi.
It has a good balance of umami, bitterness, astringency, and acidity, not too robust and not too mature, a core but not overbearing, and a slightly mild umami taste. たけさんThe flavor comes quickly with a gorgeous sourness and gradually disappears with a mellow taste.
It finishes with a tangy finish, so it never gets dull.
Thanks to its gentle but tasty acidity, it is delicious on its own, and when paired with dishes ranging from sashimi to obanzai, the synergistic effect makes it even more delicious.
Similar to Wataya, Hidakami is very reasonably priced. たけさんOh my goodness!
That's sweet!
Even though it is unfiltered raw, this is sweet.
The sugar water feeling that spreads in the mouth is somehow balanced by the freshness and subtle bitterness, and the taste has no cohesion.
It's not even close to the Kochi sake I like. It's about the same thing as when I drank Kurei's CEL. たけさんIt was tea-like in color and was a top-seller, and when it first came out I thought, "Oh no, I didn't do it right," but when I tried it, it was quite tasty.
It has a sense of maturity from the moment you put it in your mouth to the aftertaste. It has a surprisingly good taste of rice, and although it has a mixture of various flavors, it has a new sensation of a clean and cohesive aftertaste, probably due to the fact that it is alsochueted.
It seems to go well with smoked food.
There are so many kinds of sake in the Kamisen series. RecommendedContentsSectionView.title
