Liquor Shop Okayama Tasting (11)
The CWS series was the most targeted pervert...not "unique sake" this time. Okura Honke in Nara Prefecture.
Okura Genryu Ancient Sake, One-Stage Brewing, Junmai Nama
Sake degree -39, acidity 5.8.
It has a sticky mouthfeel like a voluminous ripe fruit. The acidity is like sweetness, and you can feel a little alcohol. There is also a touch of noble rot. Quite concentrated sweetness.
I drank yellow label Genryu with bouken-san before, but he said he couldn't remember it because he was very drunk🤣.
Liquor Shop Okayama Tasting Event (10)
The CWS series, with the most targeted pervert...not "unique sake" this time. The unique Okura Honke from Nara Prefecture.
Okura Genryu Mizugashi Junmai Nama
Sake degree -30, acidity 4.3 🫶 specs.
The color is clear but dark yellow. It has a dark honeyed sweet flavor and bitter bitterness with a chocolate-like taste.
All the Genryu series are brewed with mizu-hashiroshi (Bodai-hashiro). Ancient yeast on the white label is brewed in one step, Kiku yeast on the yellow label is brewed in two steps, and Mizu yeast on the blue label is brewed in three steps.
There were two kinds, but I preferred this one.
Hi Nemuchi, good evening 🌟.
I have a bottle of this February '23 liquor sitting in my fridge (I bought it last summer 😅).
Metamorphosis... looking forward to see how your unique sake has changed 😁.
Liquor Shop Okayama Tasting Event (10)
Here is also Mr. Okura of CWS
I wonder if it is correct to say that this is a one-stage brewing of mizu-hashiroshi.
Is the third stage Mizuhashiroshi and the second stage Kikuhashiroshi?
Rice is Kinuhikari.
Rice polishing ratio 70%, Sake degree -39, Acidity 5.8
Alcohol 16%.
Mellow and ripe in the mouth.
Lactic acid bacteria like Calpis! It tastes like Calpis or some other lactic acidic bacteria!
It is rich, sweet and sour, but even more peculiar than mizu-hashiro (water yeast).
Liquor Shop Okayama Tasting ⑨.
This is Mr. Okura from CWS.
I personally like the usual label better 🤔.
Rice is Hinohikari
Polishing ratio 70%, Sake meter -30, Acidity 4.3
Alcohol 17%.
The specs alone give off a 🫶 vibe 🤣.
According to various social networking sites, the Genryu series is all unfiltered, unpasteurized sake.
Rich, fruity, honey-like sweetness and strong acidity like lemon.
The taste is a bit strong, but I like it.
There was another sake that a customer brought as a gift, but it is not commercially available and I can't tell you which brewery it is from, so I won't post it here 🙃.
It was delicious and I'm curious to know where it's brewed...
Pale white color with a hint of oily air. Sweet aroma reminiscent of lactic acid bacteria beverages. The aroma is moderately strong. Refreshing mouthfeel with a sense of effervescence. The mouthfeel is sweet and sour. The aroma is reminiscent of hakutai powder. A slightly strong astringency appears in the latter half, but the sharpness is good and the aftertaste is short. Sake that is both refreshing and fragrant.
Nara Prefecture Okura Yamahai Junmai, left at room temperature
Dosu blend Nama-zake
Polishing ratio 70%.
Alcohol content 17
Transparent dark orange
The first impression of the aroma is that of maturity.
Fragrant wood, old chests, chocolate, smoked aroma
The first impression on the palate is strong.
Full-bodied sweetness, acidity with presence, lingering bitterness.
Complex flavor balance with a slightly long finish.
Quite a peculiar sake!
I think I like it better when it is warmed up, as it becomes a little rounder.
I wonder what kind of food it would be good with... It has a spicy flavor, so it would be good with curry or Chinese food.
I think there might be a dish that would hit the spot.
It would be interesting to find out.
Good morning, Mura909 😃.
It is indeed a very strong sake. I'm sure it would simply age if the quality of the sake wasn't strong, and it's like a manifestation of the brewery's confidence 😄.
I'd like to try it 🍶!
