Sake from Gosho City, Nara Prefecture
Rice used: All Yamadanishiki produced in Kushira
Polishing ratio: 66
Alcohol content: 16%.
A sake made from the Kushira region and Yamahai brewing.
It is delicious cold, at room temperature, or warmed. It has a nice, calm taste that is different from the raw sake we compared.
The "We aim to make sake that is not too tasty." The "Sake that is not too tasty" is a good description of the sake.
［Nara's Sake Focus Period: 2nd brewery]
［Kushira Sake Comparison: 2/2]
Sake from Gosho City, Nara Prefecture
Rice used: All Yamadanishiki produced in Kushira
Polishing ratio: 66
Alcohol content: 16%.
Brewed in the Kushira region
🍶The first day after opening the bottle, you can feel the schwappiness, and the second day, you can feel the tongue bounce and the strength. The second day, the taste is strong and powerful. Comparing it with Ichikka, the difference is obvious even though the rice, milling, and alcohol content are the same. The sake is delicious while accepting the idea of making sake that makes the best use of the blessings of the land.
［Nara's Sake Focus Period: 2nd brewery]
［Kushira Sake Comparison: 1/2]
This is the first Yamahai brewing at Kushira. It is an autumn sake.
Mild aroma. It is refreshing when you drink it. We had it with tempura and sashimi. It is a sake that goes well with both. I like it after all.
I was near Chiyo Sake Brewery on business and bought this at the brewery: ☺️
This sake is made from 100% home-grown Yamadanishiki.
It is a little sweet on the palate, but it was sharp and easy to drink 😁.
It has an elegant mouthfeel and acidity, matched by the flavor and sweetness of Yamadanishiki.
This sake is elegant and refined.
Accompanied by yuba (bean curd)
The only yakitori restaurant in Chiba Prefecture with a hundred names on the Yakitori food log.
I used to drink "Kushira" at a restaurant in Nara Prefecture, where I was working alone until last year. I had it with a sense of nostalgia.
Second day of Sendai trip. We ended the day with sake from Nara.
The last picture is the Izakaya where we spent 2 days. The food was delicious and I would like to visit there again 😊.
