Hanahato Kijoshu 8-Years

intense, umami, "chicken essence", "soya sauce", bursting with flavour which I guess is what you get when you make sake from sake and age it - well-paired with a blue cheese, matched up in terms of intensity, and helped to mellow out the sake, but I still can't have too much.

Actually is my mum who like this. I don’t She likes the taste and enjoys it a glass every night.

Clear, rich amber hue appearance with high viscosity. Nose: Dried mushroom, shiitake, meat broth, lou han guo, liquorice, umeboshi, honey, caramel, dark chocolate. Palate: Dried mushroom, shiitake, meat broth, lou han guo, liquorice, umeboshi, roasted nuts, honey, caramel, dark chocolate. Body: Medium. Alcohol: Medium. Umami: Very high. Acidity: Medium. Personal opinion: Sake has a clear, rich amber appearance with high viscosity. Very herbal and earthy aroma were noted, probably due to the long aging process. High intensity of aroma and complexity were observed. Sake is creamy and smooth, and taste sweet. Strong attack is evident, and it ends off with a long finish and lingering sweetness as aftertaste. This is an intense drink with strong characteristics in terms of aroma, palate notes, umami, and sweetness. I would compare this against port wine though (disclaimer: I’m not trained in wine). This is a sake which you probably would try to go with a dish which is really rich in umami and probably with a creamy texture as well; you won’t want the food to be overshadowed. For experimental sake, I would love to try this with a dark chocolate cake or some macarons to see how they can compliment each other.