The first cup, hiyayoroshi, was served lukewarm.
The new sake brewed in winter is matured in the brewery over the summer and matures at a low temperature in good balance, giving it the best flavor. The label depicts a scene from the ancient city of Nara, a World Heritage Site."
Slightly dry, with a mildly matured flavor that is pleasant to the palate.
Slightly yellowish. There is a rice-like sweetness. It has a spiciness, but it is round, soft and mellow. The alcohol is strong. Delicious. Ayano seems to like it.
7/10
I was even more excited to drink heated sake.
It's delicious at room temperature, or even at a solid 50 degrees.
I probably drink heated sake every time I come to this place.
8/10
This was also served hot.
It is a Bodhi yeast with a little bit of a peculiar taste, and it seems to warm up when it is heated.
It goes really well with ham katsu senbei (ham cutlet rice crackers).
This one is good too.
It is not too acidic for a Nara sake.
The sweetness is very Nara-style, and it has a good flavor, but it's a little unbalanced...
I think the acidity is what Nara sake is all about!
Aroma of field green.
From the medicinal flavor, somewhat like gin,
wood, caramel, and other aromatic grains.
The sweetness gradually spreads on the tongue.
Goes surprisingly well with fatty Spanish mackerel. A perfect food wine.
Taste degree ☆3/5
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
