Hououbiden 鳳凰美田 瓶燗火入れ Junmai Ginjo 純米吟釀酒 55% Seimai Buai

Rice - Gohyakumangoku 五百万石 🌾
Prefecture - Tochigi 栃木県
Brewery - Kobayashi Shuzo 小林酒造
Alcohol - 16%
Color - Light Yellow
Aroma - 🍌, 🍚, Green 🥭, Grapefruit, 🍋 Skin
Taste - Light
Umami - Light
First impression - Lively
Body - Light
Sweetness - Medium
Tail/length - Medium
IG: @mitsui.sakenoob
🥭 🥭 🥭 🥭
Notes - This is a regular product of Hououbiden which can be enjoyed all year round. Made with infiltrated 💧 from Nikko’s 🏔️, Yamadanishiki 🌾 for Koji 🌾 and Gohyakumangoku 🌾, this 🍶 is rounded and well balanced on the tongue with aroma of tropical fruits and some hints of steam 🍚. Low acidity with subtle sweetness as it goes down the palate and finishing off with a slight bitterness which reminiscent of 🍋 skin. Layers of complexity and depth can be enjoyed with the change of the serving temperature. Not forgetting the fact that pasteurization was done in their bottles and not the usual pasteurization before bottling.

Dinner pairing was over @komasingapore and we ordered a few dishes such as Salmon Pillow, Curry Beef Cigar, Trio of Sashimi,🍤 Tempura Maki, Grilled Yellowtail collar. The way they presented the 🍤 tempura maki was not the usual way where the 🍤 is wrap into the 🍣 but they actually kinda pile the 🍤 on top of the 🍣. The 🍶 being rounded and robust works very well to soften the strong flavors as well as for palate cleansing as most of the dishes are quite heavily drenched with sauce. A ➕ point for this medium sweet 🍶 was it goes really well with the dessert (Passionate 🍄) which is essentially a 🍐 poached in passion fruit syrup and is on the sour side, by adding just a thin layer of sweetness which is enough to neutralize the sourness and make a prefect ending to the night.

Hououbiden has caught my attention lately and their 🍶 is easy to pair with most food. I’ll definitely try more. 🪶🪶🪶