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hidekitakakoIt seemed to have a dry taste with a sense of "shuwa shuwa". It is a bit cloudy because of the ogorigami (a kind of rice cake), so it is slightly cloudy. I had imagined it to be a bit sweeter, but I was betrayed. This kind of position is also interesting. A new genre of hybrid wine may be created that will satisfy not only the modernists but also the classicists. 
ヒロ☀️
I stopped by while at an oden event in Ueno, and there he was, standing in the fridge. A brilliant white thing ‼️
I secured it with a cry of "wow" from my heart.
Now, the long-awaited drinking at home 🏠.
It looks like it's going to blow when I open the bottle 💨
Under the tense atmosphere, we opened the bottle without blowing it safely. 😮💨
When you pour it into the glass, you can see the rice 🌾.
Sweetness and umami of rice 🌾.
It's no different from store-bought 🙄.
However, the carbonation is very strong🫧🫧🫧🫧🫧🫧.
My mouth hurts😵😵.
This is only possible when you open the seal 🤗.
It tasted very refreshing, like a thin sweet soda 😆.
And it didn't last until the taste change because I drank it all that day 😅.
A four-pack is the size of a bottle of sake 🍶.
That's Hirotogawa Nigori🤗 T.KISOGood morning, Hiro-san: ☀️
The long-awaited home drinking 😆👍
After all, the crackling fizzy feeling is the best part 💕!
A four-pack 🟰 size to drink up lol 🤣. ヒロGood morning, T.KISO😄
I almost gave up but luckily I found it and was able to drink it at home 😁.
It was more fizzy than I imagined 🫧🫧🫧🫧, I was saying oh my gosh and drinking it and then it was gone 😭 hidekitakakoSenkyoku, the flagship of modern sake, is also very sophisticated in its sweetness. Even if fruity sake is the main selling point, too much sweetness can be too much and make one feel tired. Too much of it is too much of the same thing. It is the modest sweetness, like a snowman, that appeals to the drinker's fruity side. A strong appeal point in the world of wine can be recognized as individuality, but it can never be called elegant. JuleJapanese sake
Yamada Nishiki
Rice polishing ratio: 60
Sake degree: 0
Acidity: 1.8
Alcohol content: 17
440/60ml
@Kaki-numa Kitasenju Jule◎ Rice
Yamadanishiki(Koji)／Rice for sake brewing(Kake)
Rice Polishing Ratio : 40%(Koji)/50%(Kake)
Alcohol Content : 16
330/60ml
@Kakinuma Kitasenju Jule◎Bottles
Hanabukiyuki(Koji)／Masugura(Kake)
Rice Polishing Ratio：55%(Koji)／60%(Kake)
Sake Degree：-5.0
Acidity: 1.3
Alcohol content: 16
440/60ml
@Kaki-numa Kitasenju Jule◎Omachi
Omachi produced in Okayama Prefecture
Polishing ratio: 50
Yeast: In-house yeast blend
Alcohol content: 15
440/60ml
@Kaki-numa Kitasenju hidekitakakoIt has a strong sweetness.
There are no hints of other flavors, and the sweetness is sharp.
However, if it is this sweet, it may not be accepted by those who prefer a lighter taste.
It has a strong sweetness, so it may be a flavor that is not suitable for all types of food.
It has a beautiful sweetness that does not linger on the palate, so there is no problem in choosing it as a food sake, unless you are not a fan of sweet sake from the start. However, I think it may interfere with the taste of food, which is one of the characteristics of sake. ショーンÅki Fruity pineapple
Seiou: a little sour
TURN: A little bit of sourness and a good acidity
Conclusion: Kippei, but not too harsh, with a sweet rice flavor. hidekitakakoIt is sweet, clear, smooth, and easy to drink. While many modern-type sake are sweet and fruity, I believe that a smooth and refreshing sweetness is a prerequisite for the core sweetness of the so-called "rich, mellow, and delicious" type of sake. This brewery is a master of pursuit and refinement of sweetness that lives up to its name of "Houjou-Ujoukuchi," and I am very interested in its future development. RecommendedContentsSectionView.title
