Good with sushi. Undiscovered famous Hakugakusen.

I drink by myself sometimes. I bought it together with a certain sake called “Hakugakusen. Sometimes, I just go with my intuition and buy it. I bought it without any previous information. I thought it was a sake that only an enthusiast would drink.

Hakugakusen Junmai Crimson
I looked up the brewery
The difference between hard water and soft water
Taste evaluation
Arrabbiata

Hakugakusen Junmai Crimson

I did some research and found out that

This brewery is located at the knee of Lord Yoshikage Asakura, who built prosperity during the Warring States period. Behind the Yoshikage’s mansion is Ichijo Falls, which is said to be the place where young Kojiro Sasaki created the technique of “Tsubame-gaeshi” (the return of the swallow to the ground). The Yasumoto family, of which the current head is the 46th generation, was a merchant in agriculture, forestry, and money exchange during the Warring States period, and is now engaged in sake brewing.
From the Yasumoto Sake Brewery official website

I looked up the brewery.

I was a little surprised at how long the history is. I didn’t realize that even junior high school history textbooks have history going back to Edo, Meiji, Taisho, Showa, Heisei, and 2025, with only one-third of a page remaining until now. I am sorry for my ignorance. I’m pasting the official website link for your reference, but please note that the web page is broken. Please be careful, because the web page is broken.

It’s a dry junmai sake, “nama-zake”. The web page says that it is made from “Hakusan water (medium-hard water) from the Hakusan water vein underground, which is the brewery’s underground water”.

The difference between hard water and soft water

The difference between hard water and soft water is simply how much minerals and other ingredients are contained in the water. The difference between hard and soft water is simply how much minerals and other ingredients are contained in the water, which causes the koji mold to change the ingredients and create new chemical changes when making sake. This is what gives sake its taste, aroma, and other characteristics.

Crimson, red and white for pure rice. It is a nice red color.

Old caps are made of old-fashioned steel. Don’t cut your hand.

Somehow like a western family crest.

Opening the stopper

Aroma of current mainstream ginjo, a little like ginjo sake.

Gulp!

Japan ranking 438th
Fukui Prefecture Ranking 11th

Comment: A
It is dry, but the aftertaste is clean without leaving an unpleasant alcohol taste.
The initial fruity taste in the mouth is followed by the alcohol taste characteristic of dry sake.
The match is grilled sea bream. The sweetness increases a little.

Coment: B
The first Hakugakusen.
I chose “Dry Junmai Shinboku”. It has a nice flavor of rice, but it also has a nice sharpness.
It is a true “Dry Junmai” as it is full of the flavor of rice and has a firm sharpness.
It is truly a dry junmai! It is great with yakitori and dote-ni.
Great with grilled chicken and dote-ni!

Taste evaluation

The taste changes from a Ginjo type mouthfeel, such as Kido, to sweetness, and then to a complex taste as you finish the bottle. It is a Junmai sake, but it also has a somewhat Ginjo-style feel to it. The first impression is that it is easy to drink if it is a Ginjo-style sake. For drinkers, it may seem sweet. After that, the sweetness of the rice comes out, so it is probably more Jun-shu than Ko-shu. The overall balance is good and the aroma is not too strong. 3 steps back from the melon-like flavor. It seems to go well with dishes with strong flavors.

Arrabbiata

According to our research, “It is also made in the old-fashioned way of squeezing moromi in a sake bag one by one, so that you can drink it while eating it. I would like to continue brewing sake that can be drunk while eating or eaten while drinking.” This is the reason for the company’s desire to continue brewing sake that can be consumed while eating or drinking (“shochu-shu”<sake to be drunk with a meal>). The previous “Miyama Ichidai” was also based on the concept of “Shokuchu-shu, (sake to be drunk with a meal),” but I have the impression that “Shokuchu-shu(sake to be drunk with a meal)” is a sake that takes three steps back. Not too assertive, but with a good sense of distance. Therefore, it can be well matched with strong dishes.

I made arrabbiata with ingredients I had at home. I made arrabbiata with ingredients I had at home. I added a lot of chili peppers, but I discovered in a new way that sake and spicy food do not go well together.

Let’s have it appear again with another sake.

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