Here are my quick notes and brewery notes for each sake:
- Hyaku Moku Junmai Daiginjo – White Label
The nose is filled with plums, melon, rich fruit tones, and steamed rice. It is very smooth and fruity with a nice and dry finish. There is a gentle sweetness that brings this brew to life in the glass. It is made with Yamadanishiki milled to 35% and has an “expansive fruity palette of elegant sweetness with lively acidity, it finishes refreshingly crisp”
- Hyaku Moku Junmai Ginjo – Grey Label
The nose on this Ginjo has steamed rice, anise, pear, and melon aromas. It is round and soft with a sneaky finish that has some rice confectionary flavors to it. It is fruity without being too fruity and there is a nice gentle richness that opens up in a larger glass. It is made with Hyogo Yamadanishiki milled to 59% and has “notes of ripe pear, followed by plum or yellow peach sweetness, the rice’s umami and a hint of acidity leave a dry and airy rich afterglow.”
- Hyaku Moku “Alt. 3” – Black Label
The nose on this “Blend” of sakes is a cool collection of melon, blackberries, ripe pear, and steamed rice aromas. Smooth, even, dry, and balanced this brew drinks very even and very comfortably in the palette. It is round and slippery with gentle pear, mango, powder sugar, and sweet rice flavors. It is a blend of Junmai Daiginjo and Junmai Ginjo sakes and is “Bright and present, it blossoms with sweetness, bitterness, freshness, and roundness forming a harmonious body.”
|