Okura Genryu Mizuhashiroshi Junmai Nama Genzake" by Okura Honke
A very unique junmai sake. This sake is brewed using the "mizumoto" method, which is the origin of modern sake brewing. The aroma is subdued, reminiscent of pineapple, with just the right amount of gas. The taste has a concentrated umami flavor, which is followed by a strong acidity as if you have bitten into a whole Japanese citrus fruit.
［Product Name: [CWS]Okura "Genryu" Mizumoto Junmai Nama-shu
［Type] Japanese sake, junmai-shu
［Volume: 720ml
［Origin] Nara Prefecture
［Sake Brewer: Okura Honke
［Raw material] Hinohikari
［Rice Polishing Ratio] 70% [Sake Beverage Flavor] -30
［Sake meter] -30
［Acidity] 4.3
［Alc degree] 17.5 degree C
Continuing with the yakitori 😊.
Maybe it's because the food is so good, or maybe it's because the glasses are so small.
We drank a lot despite it being a weekday💦.
This sake was delicious, with a strong fruity flavor that is typical of unfiltered, unpasteurized sake. ❗️
It's the scent of Mr. Okura! It is Okura-san's fragrance.
It is also sweet and sour. And it is rich.
It tastes like ripe fruit.
The label depicts a grapefruit.
It is BY25.7.
The store owner said, "They started making this kind of wine again.
That's very welcome~.
Mr. Okura was very satisfied. Nara is the best! Sake is the best!
Thank you for the food!
At first I was not sure about it, but a week after opening the bottle, it seems to have come together.
Citrus aroma, refreshing when you drink it, bitterness, the bitterness remains on the tongue, but it is also good. I feel a certain presence.
The sweetness is a little bit annoying, but it is in the OK range.
And the acidity is good.
Rice used: Yuyamanishiki
Polishing ratio 70%.
Sake meter -4
Association 77 is a yeast, right?
Special Junmai
Araubari
Kyokai 77 yeast
It is malic acid type because of No.77!
I love No. 77 sake!
This is my first time to drink Okura's sake!
They seem to be a brewery with a lot of punch to begin with.
This Araubashiri is also very assertive!
The acidity and bitterness come on strong.
The acidity and bitterness are very strong, and the sweetness helps out.
It was served in a tin cup that was chilled to a crisp.
It is also good when the temperature rises.
I have no idea what kind of food it goes well with.
I have no idea what kind of food it goes with.
I like it.
Yuyama Nishiki.
The first impression is smooth, but the richness of the umami soon takes over.
It is slightly pungent and full-bodied from the mid-palate to the back palate.
