Buy it when you see it in Japan. A rare and fantastic sake

Since I couldn’t finish the bottle, I had a year-end party two days in a row, so it appeared two nights in a row, and I’ll tell the story of how I bought it twice.

First, the capacity.

One sho is about 1.8 liters.
The standard for one sho bottle is specified in JIS S2350:2014 (Japanese Industrial Standards), “Glass bottles (vials) with capacity markings”. The capacity is 1800 ± 15 milliliters, the height is 395 ± 1.9 millimeters, the bottom diameter is 105.3 ± 2.5 millimeters, the top diameter is 30 ± 0.3 millimeters, and the minimum wall thickness is 1.7 millimeters. Since the capacity is about 1.8 liters, it is usually called “JS-52 1.8 liter round regular bottle.
In the Edo period (1603-1868), the bottles were sold by weight using tubs and jars.
In the Meiji era (1868-1912), sake was sold by weight to prevent fraudulent peddling and evolved into bottles due to their hygienic features.

In the Edo period (1603-1868), the bottles were sold by weight using tubs and jars.
In the Meiji era (1868-1912), sake was sold by weight to prevent fraudulent peddling and evolved into bottles due to their hygienic features.

Bottle color

Sake bottles come in a variety of colors, including brown, green, blue, white, pink, black, and transparent. When sake is exposed to sunlight or ultraviolet rays, it develops an unpleasant odor called “sunlight smell”.
Sake is very sensitive to sunlight and ultraviolet rays, and even leaving it out in the sun for a short while can cause an unpleasant smell. To avoid this, we use colored bottles.

Old style cap

Now, let’s have a taste.

First, chill it. It’s spicy, unlike the fruity as it is now. The aroma isn’t that great, but when you put it in your mouth, it doesn’t go all the way to Showa-era sake, but from a slight sweetness, the spiciness suddenly appears. If you like sake, you will want to drink it with something sour. A crisp, rich sake.

Well, well, well, the taste has changed completely. The sweetness has come out a lot, and the very mellow and sharp blade has suddenly become soft. This is very easy to drink, and the acidity has been released, so you can enjoy it in small batches. Hanamura is best served hot. If you warm it up lukewarm, the sweetness becomes too strong, so I prefer it hot. With oden or nabe, you can drink it all da