SakenowaRecord your sake experiences and discover your favorites
睡龍Suiryu
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Location
1834 Ōudaideshin, Uda, NaraOpen in Google Maps
Timeline
Sora
Very crisp.
The aftertaste is almost like water. Easy to drink and delicious.
Japanese>English
a79yrod
Warmed sake, a little colored and twisted, too.
Japanese>English
あきぽん
Fruity and not as spicy as expected.
Japanese>English
じゅんさん
The first drink of the day. Sake from Nara, Sairyu Junmai Ichibi.
Dry with a sharp and refreshing taste. Delicious. Served with Unzen ham and asparagus skewers.
Alcohol content 15%.
Ingredients Rice (domestic), Rice Koji (domestic)
Rice polishing ratio 65
Japanese>English
saho
Polishing ratio 60,Tokubetsu Junmai
Gohyakumangoku
It's light, amame?
Japanese>English
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
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