Ponsyu Hall, Kiyosumi Shirakawa
Okura Honke (Sake Brewery in Nara)
We enjoyed the introduction of the brewery and explanation of sake with humor!
Okura Yamahai special junmai, directly pumped, four-stage brewing, unfiltered, raw, strong acidity (6 acidity, 17%)
Appetizer
Comparison of three non-standard dry sake (3)
The more I drink, the more I feel like I'm losing track of what I know about Sake. The more I drink, the more I feel like I don't understand sake anymore 😅...
The familiar JPEG degradation style label(?) The familiar JPEG degradation style label (?) of Okura.
Somehow, it smells like natto, paint, whiskey, and familiar smells.
When you drink it, the texture becomes thick and smooth.
It has a matured feeling, but the aroma is relatively soft and gentle.
It is like a black vinegar drink for beauty.
Taste level 3.5/5
This time, we had a rare Arabashiri made with yeast #77 from Okura, Nara Sake 🙏.
Like the label says, it is a yeast that produces malic acid 🍎.
I'm not sure if it's apple or not, but the fruitiness is very apparent 🍇🍇🍌🍎🍎.
It's refreshing, but also tasty and full-bodied like an Okura 😋😋.
Challenges like this are important ✨
I missed it! But then I saw a store that had it in late so I ran out to buy it 😁.
My mom and her friend opened the bottle in the daytime and drank it before I did😅.
They seemed to have an image that Okura = delicious sake, and they had a couple of refills 🤣.
The yellow label, which is not in the usual lineup, has an impact.
As rumored, it has an apricot-like taste with lactic acidity and a complex flavor typical of mizu-hashiro (water yeast). The sweet and sour taste is accented with a little bitterness.
I definitely prefer this to the malic acid that I had the other day.
It tastes better when it has been refrigerated for a while than when it is chilled to a crisp.
Sake made with multi-acid yeast.
I wanted to drink the yellow-labeled mizu-hashiro sake, so I went to a strong sake shop in Okura, Kobe, but it was sold out immediately, so I bought this one instead.
I bought the yellow mizu-hashiroshi at another store later.
It has a juicy sweet flavor and an acidity that even seems sour. It has a little bit of apple taste, maybe due to the label and the yeast.
A little bitter at the end depending on the food you pair it with 🤔.
Good evening, bouken-san. ⭐︎
It's been a while since you went to DAISO, hasn't it?
If I go there alone, I tend to get pushed around by the guys and buy a lot of sake, so I'd like to go there with you, bouken-san lol.
Hi Yoohee 😃
I went to DAISO for a long time and bought some of the items along with the prepared honors I posted the other day 😊.
Most of the time when I go there the owner is not there so I just buy the ones I like 😁.
It is thick and sweet like a kijozo-shu, which is a two-step brewing process.
However, it is not only sweet, but also beautiful, making it surprisingly easy to drink and enjoyable.
However, be careful, as it is very thick, including in terms of concentration. You can't help but go for it!
Nice to meet you, Mr. Okura.
I bought it because of the pop-up label that said "apricot" on it!
I really like the label design!
The color of the liquid is a little yellowish.
The aroma is sweet and sour with a hint of lactic acidity.
The taste is like apricot.
Like the aroma, the sweet and sourness of the lactic acidity and the apricot flavor go well together, making it very easy to drink!
It goes down your throat smoothly and has a nice sharpness, with a slight bitterness that is perfect for this hot season!
It's really good!
Hi yoyoyo!
I went to buy a kochira ookura the other day, but it was so popular that it was sold out and I bought a different ookura 😅.
I wonder if it was the effect of being featured in dancyu 🤔.
Hi Pekkar!
Thanks for your comment!
I was definitely intrigued when I saw Pekka Ru's post about Okura's ✨I'm thinking of getting the apple labeled arabashiri next!
My new favorite Nara sake, Okura's summer sake 🌻.
I'll have some Urara-chan this year too 🙏.
It has the richness and umami of rice that is typical of Okura, but also has a refreshing acidity that is typical of summer sake 😆.
It goes well with meals and will become a summer staple along with Harushika's Blue Onigiri 😋.
Thank you for the food!
Okura Tokubetsu Junmai NO.77 Araubashiri Unfiltered Nama Sake
Rating 4.3
Rice: Yuyamanishiki, Rice polishing ratio: 70%, Acidity: 4.5, Sake meter: -4, Alcohol: 16%.
This bottle was brewed using yeast No. 77, a yeast that produces high malic acid. The combination of Okura's unique acidity and the sourness from the yeast gives it a refreshing and fruity taste. A summer sake in the Okura style.
