three types of events
what is this?
gicho (joyous headgear)
Kicho
It's my first time!
It's a Nara sake, isn't it?
Harushika was also dry, but this one is a bit peculiar too
The starter set chosen by the proprietor
It was a little out of my taste!
But first time experience is a good thing!
A customer came on the way to the restaurant and had a bit of a fight!
They left quickly!
The owner and the proprietress wondered what was going on.
The group of customers left and I was alone, so let's go for one more cool experience: ‼️
extensive knowledge of the restaurant
Alcohol content 14
Sake strength +3
Acidity 1.2
Amino acidity 1.1
Rice polishing ratio 60
This drink also allowed me to enjoy the taste of alcohol when I still had taste disorder.
I was not able to appreciate the unique flavor of the original old sake, Bodai-hashiro, but I enjoyed the heavy, mild taste of the sake.
I would like to repeat the experience.
Good morning, Pon😄I couldn't wait to drink until I was healed so I tried a lot of things 😅I felt that all brands of beer tasted bad. The aged alcohol (and 🥃 whiskey) soothed me 😌.
Ueda Shuzo
Ureshicho Organic Junmai Ginjo
This brewery is located in Ikoma City, Nara Prefecture.
Organic rice "Isehikari" grown in Nara prefecture is polished to 60%.
Gorgeous aroma, full-bodied rice flavor, gentle lingering aftertaste, and a clean finish,
Gentle aftertaste and crisp finish.
#Nihon-shu
Nara Pref. Ikoma City. Ueda Brewery Co.
Ureshicho Nigori Sake Limited Edition
We opened a bottle of nigori that we bought last year because we tasted it at the brewery and liked it, and also because it was a limited edition.
We enjoyed it cold.
About half of the bottle was already on the lees, so I shook it a lot without drinking the supernatant.
Even so, it didn't spew when I opened the bottle.
The color is cloudy, almost like drinking yogurt.
The top aroma is surprisingly mild, although I thought there might be a hint of koji (malted rice).
It has a smooth, fine, milky mouthfeel.
The hint of koji aroma softly escapes into the nose, and the taste is slightly robust with a sweet umami flavor.
After swallowing, there is a yogurt-like lactic acidity and a koji-derived riceiness, making it slightly sweet and easy to drink.
The aftertaste is a bit sharp.
With the addition of sugar and brewer's alcohol, it is well-prepared and has some amazake-like nuances.
When I went to the brewery to buy it, Ueda Sake Brewery registered me as a customer through a questionnaire, so when they made new sake or something, they called me and I refused to do that because of my fridge situation. Sorry 🙏.
Ingredients:Rice(domestic),Rice Koji(domestic),Brewing alcohol,Sugar
Rice polishing ratio: 70%.
Alcohol content: 15%.
After beer at a farewell party at an izakaya (Japanese-style bar).
I did not expect much, but the fruity flavor and the delicious taste of rice can be felt gradually as you drink. It is not too sweet, so it goes well with food. I finished two 300ml bottles with conversation and chicken dishes.
