We were served Nakazawa Sake Brewery's typical light nigori (nigori) draft sake, "ICHIHAKO".
It was named after the two toji (master brewers) who took care of it for him.
We drank it with gusto, enjoying its mild aroma and acidity.
Hi Hori, good morning ☀️
I've never heard of the origin of the name Kazuhiro 😳️I haven't had a drink here for a long time 😅😅I need to drink some Shiga sake too💦.
Good evening, Pon-chan ⭐️.
Mr. Nakazawa-san was trained at Hata Sake Brewery when his grandfather stopped brewing, and he rented the facilities to brew ICHIHAKU. He borrowed the equipment and brewed ICHIHAKO for 15 years. Please try it.
ICHIHAKU no Nama Hashiroshi.
This was the first time I drank a sake made using the ikuhashiroshi style of sake. I thought to myself, "Well, this is the type of sake called "nama-hashiroshi".
I could not tell much about it, but it had a slightly yellowish color.
The first thing that comes to your mind when you take a sip is the acidity. It is a gentle sourness. Then, the flavor of alcohol, sweetness of rice, and subtle aroma followed, and they gradually and nicely receded.
Because it is hi-ire, it has a calm and gentle taste overall. It gives the impression of acidity without any harshness.
I don't really like sake with a sour taste, but this one is good.
I only drank it cold, but it looks like it would taste even better warmed up. This is a sake made from the traditional sake brewing method.
I tried heating it up in a slightly unorthodox way by using a microwave oven. It was quite tasty. This sake is more suitable for heating up than for drinking cold.
Brewed in 2008.
The sake was aged at a low temperature on purpose.
Complex flavor. A hint of bitterness in the sweetness.
It is delicious!
The place is Ebihara Shoten next to Bamiyan (unregistered).
Sake of the Day
Kazuhiro
Junmai Light Nigori Nama Sake
Rice：100% Ginbukietsu produced in Shiga prefecture
Rice polishing ratio: 60
Alcohol content: 16
Sake meter rating: +2
Acidity: 2.3
