マイケル冗談
First time drinking out of the bottle.
Strongly banana-like and cloudy with a strong acidity.
Serve with simmered cod liver.
Japanese>English
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金鼓Kinko
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692 Kamada, Kashiba, NaraOpen in Google Maps
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Kinko純米生原酒 うすにごり
まつちよ
When I dropped by the Okura Honke on my trip to Nara last month, the wife of the brewer told me about how they pressed the light nigori of Kinzumi in the first week of November due to fermentation going too fast because of the heat this year, but it was released just about a month later.
I wonder if they were letting it sit to let the flavor settle?
Well, when I opened the bottle, I heard the sound of gas.
You can hear the sound of gas.
When you drink only the supernatant, you can taste the sweet and sour taste that is typical of No. 7 yeast.
When the lees are mixed in, the moderate sweet and sourness is further suppressed, and it becomes a dry nigorigo with a spiciness that feels like a shwash shwash shwash shwash shwash shwash.
We paired it with a light nigori cake with sake lees that was given to us by the brewer's wife when we dropped by Okura Honke.
It was delicious✨
Japanese>English
Kinko純米生原酒 うすにごり
おうどんパン
Drums of Victory (Donga Donga)
So, this is my first Kintsuko!
I'll have it with a glass of Hana-iroi Usuhari!
First, the top clear liquid... the aroma is quite cemedine-like!
The taste is... dry again!
It's quite refreshing, not too sweet, and the bitterness is refreshingly refreshing.
When mixed with a little bitterness, it becomes more rounded, but the refreshing feeling is still there.
It can be drunk while eating without spoiling the taste of other foods.
This is a wonderful encounter...
Japanese>English
KP
Yum!
Japanese>English
tomico
Mellow sake. The aroma is very yogurt! This seasonal nigori sake. I like it a lot because it's mellow and jersey with a hint of sourness!
Japanese>English
ホータロー
Banana fruity
Slightly effervescent
Japanese>English
Kinko濁さけ 伝承水もと仕込み 秋・冬バージョン
ペンギンブルー
Umai, rustic sweetness, coarsely filtered dark cloudy!
Doburoku-like.
Fruity green, muscat-like aroma in the mouth.
There is a sour sourness, but it is well balanced with the dark flavor.
I like it! I want to drink it with a big gulp.
Japanese>English
かうぽん
Purchased at Ikebukuro Seibu Sake Sho Yamada
Pineapple feeling. Sweet and sour, light. 12°.
Like a sludgy cold amazake.
Delicious with grilled beef with sauce of kotteri ichibo, scallops and roasted chestnuts.
It was delicious with grilled meat with sauce of kotteri ichibo, scallops and roasted chestnuts.
It is a sludgy but strong sake!
It is an easy to drink sake with just the right amount of acidity. Since it is seasonal
I want to drink it every year.
Japanese>English
ナイトロ
Quite melon Quite sweet but refreshing as per the sake level of -41 Lactobacillus flavor I like the taste of lactobacillus drink No gassy feeling No problem opening the bottle at all
Japanese>English
Kinko無濾過生原酒 蔵内常温放置
まつちよ
This is the first time I've seen a sake that says "left at room temperature.
This is another sake from the Okura family, which often makes strange sake 🍶.
The first aroma is sweet like warmed sweet sake.
When you take a sip, it has a gentle amazake-like sweetness and umami, followed by a good acidity that finishes off the taste.
It is quite sharp and delicious 🍶.
Japanese>English
おさむ
The sake goes down my throat smoothly, feeling slightly carbonated. Before you know it, the sake cup is being brought to your mouth again. It is an endless easy-drinking nigori sake.
Japanese>English
ヤスベェ
We walked around Nara during the consecutive holidays in May.
At the end of the tour, I went to an izakaya (Japanese-style bar) where I could drink sake from all the breweries in Nara and liked it,
I went home and had a relaxing drink at home.
I had only known about Nara's sake from Kaze no Mori, so I was very happy to meet new people in my hometown.
Japanese>English
冷は常温
Okura's 20-year-old Yamahai Honjozo Kinzitsu, brewed in 2003, is being released as a product, which is a good thing because it is sharp among the above-average, characterless sake of today (laughs).
It's not for everyone, but I want everyone to know that there is such a sake with roundness, depth and diversity of flavor.
Japanese>English
Kinko山廃仕込み純米酒
の
I thought it might be muddy, but I was surprised to see a golden color 🫢.
The aroma smelled savory like bekko (same smell as the crunchy fries at Saizeria lol) and the taste, what a surprise, tasted like caramel!
You can feel the alcohol strongly in your mouth, but when you drink it, there is caramel in the back. It was interesting because it had the same flavor as the unsweetened bitter caramel at the bottom of a fancy pudding 😳😳.
I can't really think of what it would go with, it's like the drink alone is so drinkable and satisfying 😦.
If you ask me if I would have a repeat, hmmm....
Japanese>English
はなまる
苦手…
じゅんさん
A very sour, muddy sake with moromi.
In other words, a sour doburoku.
I managed to finish it by comparing it with a sweet sake.
It is quite a special sake.
Ingredients : Rice (domestic), Rice Koji (domestic)
Alcohol content ： 12.0
Rice polishing ratio ： 70
Sake degree : -25 or so
Acidity ： Around 3.2
Yeast ： In-house brewer's yeast
Number of days in mash : 14 days
Shin-Osaka Daytime Drinking Bar "Sake Yashima
Japanese>English
じゅんさん
Today, Okura Honke Fair was being held at Yashima-san, so we dared to compare three kinds of sake.
The first one. Kinzumi Junmai Usu Nigori (light nigori). The first one on the left.
It is an easy-drinking, slightly sweet muddy sake. In other words, right in my middle.
Very tasty.
If you want to drink it without any accompaniments, this is the one.
Rice: 100% Toyama Gohyakumangoku
Rice polishing ratio: 70
Sake degree: -3
Acidity: 2.4
Alcohol content: 17
Yeast used: Association No. 701
Japanese>English