It's like eating a grain of sweet rice, just like it says on the back label.
I thought I mixed it well, but after half, it was already sludgy!
Sweetness comes first, but there is also acidity, so the aftertaste is clean.
The alcohol content is low, so you can drink as much as you want.
I want to drink it again next year!
cloth dyed in a dappled pattern
Sweet. Like syrup.
No aroma. Rice mash. Slightly effervescent.
Sake level -46
Sweet!
Mizu-hashiroshi. The brewer's yeast of the Okura family led to the restoration of Bodai Hashiro. In other words, it is a Bodai yeast.
Purchased at Ekimaenomise in front of Kintetsu Gojido Station, a drinking establishment of the Okura Honke's antenna store.
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Rice polishing ratio: 70
Sake degree: -46
Acidity: 3.9
Sake by Okura Honke, the brewer of Okura
At "Yamato Sake Bar Hinomaruya" in Toyohashi's West Station
Yamato Sake Shop Hinomaruya
Doburoku!
It's so sweet!
The rice has a lot of mash left in it!
✩4.5
It has been a long time since I have had Okura Honke's sake. I had a strong impression of "DOLCE" before, but I was personally curious about "Nigorizake," which is a mizu-hashiroshi brewed sake, so I got it!
When I opened the bottle and poured it, it had a soft and sweet rice aroma like amazake. The aroma is more subdued than that of "DOLCE", but it has a calming scent👍.
The palate is dense and sweet like honey and caramel. There are interesting pear and peach flavors on the palate! It's perfect for drinking in a relaxed, dessert-like atmosphere.
And the grainy texture of the rice makes me feel like I've had a peach... a gem that's both soft and impactful! 🍑
You are still producing interesting and unique sake. As a history buff, I'm looking forward to more of your fascinating sakes ✨.
I heard that my favorite liquor store had just received a new shipment of mizu-hashiro sake, so I bought some 🍶Kinzumi is a brand I've never had before, but I see that they are the brewery that makes Okura.
The supernatant has a unique syrupy sweetness that is exactly what you would expect from a mizu-hashiroshi sake. The sweetness is so strong that the umami of the rice is not so pronounced.
The second half of the bottle is like muddy sake, with the rice remaining as it is, and it is as thick as yogurt. At this point, the taste is more like eating sweetened fermented rice than sake.
From halfway through the bottle, it was more like "eating" than "drinking" as the label stated 🌾In fact, I drank it while chewing 😂I was so full! ...
This is a muddy sake, which is good, but I wanted to drink a purely mizu-hashimoto sake from Kinzumi 😄.
It is slightly carbonated, but it does not interfere with the sake flavor, nor does it fill the palate with a full load of freshness. It is a sake that quickly approaches the bottom.
I was wondering if I should post this as it was given to me at a tasting, but as a record.
Not knowing the date the bottle was opened, it is difficult to judge, but the characteristics are a texture that you can feel the core of the rice, dryness, and an acidity that is assertive throughout.
It said it was mizu-hashiroshi brewed, but I wonder if this acidity is a feature.
The best thing was that I met a sake with a strong impact and that the proprietress remembered my name ✌️.
