Kintsuko Junmai-shu -The Shirabe of the Ancient Capital
The aroma seems to have a strong umami taste.
The taste is quite sweet and thick! It has a very sweet and rich taste!
The sharpness is quite good and quickly disappears from the palate!
Yeast found at Horyuji temple? I heard it's made with yeast found in Horyuji Temple! There are so many different kinds of yeast 😉.
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✨
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...
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.
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.
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
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 🍶.
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.
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.
