やす☆
The color was yellowish, though it was hard to tell. 2018BY was served warm with the temperature raised to a gung-ho level. The sense of maturity is surprisingly subdued. The burnt aftertaste matched the charcoal grill.
Japanese>English
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睡龍Suiryu
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Location
1834 Ōudaideshin, Uda, NaraOpen in Google Maps
Timeline
あきぴー
I paired it with bonito tataki. Unfiltered, unpasteurized sake is delicious. #15 degrees #Polishing ratio 60
Japanese>English
しみー
Nama Hashiroshi.
Aged sake brewed in 2018.
Japanese>English
酩酊紳士
The boar cups are the same and the contents look the same.
Japanese>English
かるいいし
Old sake, which I don't usually drink.
I had it cold for some reason, but it was surprisingly refreshing and easy to drink.
However, it would be better to drink it hot.
Japanese>English
もはると
As I learned when I was getting certified as a sake taster, the dishes that go well with "mature sake," which is one of the four classifications of sake and mainly consists of old sake, should be rich in flavor, such as broiled eel or tsukudani (food boiled in soy sauce).
However, it is rare to encounter old sake, and most restaurants serve only new sake or hiyaoroshi sake made from rice harvested in the previous year.
But this place was different. The labels say "2020" or "Heisei 30," and they serve only sake bottled this year after several years of aging in the brewery, heated and served. The liquid has a slightly golden color and a mellow aroma.
The best dishes to pair it with are not light sashimi, but rather the fatty head of tuna with its rich flavor, or wild game such as wild boar, duck, or deer. And then there is the stir-fried squid and taro in a rich liver sauce. They go well together, don't they? Both the sake and the food asserted their individuality, and the battle was as fierce as ever.
Sashimi from the surrounding seas served with ginjo sake is fine, but sometimes it's nice to have something with a big punch like this.
Japanese>English
kiko
This is the first time I have had Sairyu from Uda City, Nara Prefecture, which has a unique label. It is a sake brewery famous for its sake yeast yeast yeast dobu.
Sairyu has an image of a matured sake, but this is a new sake, so it is refreshing and easy to drink. The sweetness is restrained and there is a classic, aromatic bitter flavor that gives it depth.
Japanese>English
Suiryu純米吟醸 しぼりたて 無濾過生
うっち〜の超〜りっぱ
#Otsuka#.
W river/ Asa
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Spicy and refreshing! I can feel the sharpness too 😆.
The yellowtail radish was delicious with a light soy sauce base 😋.
Buri daikon is a specialty of winter ✘ Buri daikon is a specialty of winter
Japanese>English
abe
5.0/10
Spanish>English
風の新十郎
Sake made from Gohyakumangoku rice.
The aroma of rice is not so strong.
but it is a sake that is typical of junmai sake.
Japanese>English
saki
I had it warmed, so the peculiarity was nice.
Rather dry.
Amber color.
★★★★
Japanese>English
くまくま
Last, Junmai Unrefined Nama Shu from Sairyu in Nara.
Japanese>English
didi
一度火入れ