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Hara
This is a 2015 wood-barrel-brewed Lapidus, cellared in oak barrels!
The acidity is still very distinctive. There's not much of an aftertaste, but there is a slight oak barrel aroma that lingers in the nose.
I've never had regular Lapis, so I can't compare it, but it doesn't have much sweetness. It is sour. It's not light, but it's not dense either.
Japanese>English
Hara
Raw Rice：Sakekomachi
Polishing ratio：Kake 55％Koji 60
I've been neglecting to post this, but I found something outrageous, so I did!
It's a Shinsei C-type. It's a Junmai-shu (pure rice wine), and it was only available at the Hanpukai in July.
The brewing method is unique! They use Kumonoskabi, which is used for Shaoxing wine, for the koji. The mold can't be cultivated on steamed rice, so they cultivate it on wet raw rice... 😅I like to experiment too much 😅(*They also use yellow rice malt to dissolve the rice).
As you can see in the description, it wasn't very sour! It's much sweeter and floral, and has a slightly different feel to it than the previous Shinsei. Some people might find it too rich. I love it.
It was a perfect fit for sushi too~!
Japanese>English