Hiya-oroshi and autumn grated sake are coming out one after another in the world. I wonder if we should serve homemade autumn grated sake, in other words, freshly squeezed sake stored in the refrigerator.
The first one is this. It has been sleeping in the back of the refrigerator and appeared covered with ice.
When served cold, it tastes of apricot, chocolate, and a little lemon. The taste is rich, along the same lines of Gaijin, Ryujinmaru, or Furozumi. It is not very fruity, but it is good. I think this sake is suitable for aging.
When heated, it has a flavor of apricot and chestnut.
This is delicious. The chestnut flavor is nice. Personally, I love chestnut as a flavor of hot sake. By the way, I felt chestnuts even when it was cooled down. Oh no, I drank too much.
Bought at a liquor store where I go to buy whiskey.
They said it's a little old and it's only 1000 yen.
I don't know if it's because of the freshness, but it's very peculiar 😓.
Osaka, Minamimorimachi 1)
First business trip to Osaka in a while
Today's scheduled work was changed a little while ago, so I had time to get into Osaka early.
The customer took me to a hotel in Minamimorimachi.
I checked out a restaurant near the hotel where I could drink sake and paid a visit.
Master and Mama run the place.
The owner and his mom have a set of three different kinds of sake, so I decided to try it (the guy next to me at the counter recommended it to me as a good deal 😄).
(The person next to me at the counter recommended this as a good deal 😄).
Shoujou (猩々) Gokijyo (伍鬼上) Sake from Nara, Japan
After listening to the master's poop about how there were demons in front of and behind Yakuyosha, we went to the bar and had a drink,
When I drank it, it was a little thick.
It has some acidity and sweetness. It tastes more like rice than acidity.
Uncorked, unpasteurized, unpasteurized, 17 degrees.
Quite tasty 😘.
Kitamura Shuzo
Shojo Junmai Daiginjo Maegi Unfiltered, Unpasteurized, Unpasteurized Nama-zake
This brewery is located in Yoshino-cho, Nara Prefecture.
The rice is polished to 50% Yamadanishiki from Hyogo Prefecture.
It has a gentle and elegant aroma, soft rice flavor and moderate acidity.
and moderate acidity, and a gentle and refreshing
A crisp aftertaste.
#Sake
This local sake is produced in Yoshino, Nara Prefecture, famous for its cherry blossoms, by the Kitamura Sake Brewery. Gin-no-sato is a member of the Yamadanishiki family of sake rice, and the rice used for this sake is from Yoshino.
I first tried it on the rocks because it is a pure sake, but this was a bit of a mistake as it is not spicy. It has a sweetness that is not too sweet and a firm umami flavor, so it is best served at room temperature.
Rice: Gin-no-sato from Yoshino-cho, Nara Prefecture
Rice polishing ratio: 60
Alcohol content: 17%.
Sake meter: -3
Acidity: 1.6
Yoshino cherry blossom viewing No. 2, Yoshino sake. This one has a strong flavor. We had yuba (bean curd) and tofu with salted cherry blossoms.
19% alcohol by volume.
I let it sit for a year, and it still has a very rich and deep flavor. Whenever I go to Nara, I end up buying it. If you like Omachi, you should definitely drink it. Delicious, highly recommended.
@Sightseeing Train: Symphony of Blue
All of them are brands from Yoshino, Nara.
There are three kinds of sake: Shojo, Yatagarasu, and Hanaboe.
If there is an old man who drinks sake (one cup or so) on the train, he looks terrible, but on a sightseeing train, he looks like a gentleman.
It is a very energetic sake, as is typical of nama-shu. The rice sweetness, peachy aroma, and cedar aroma come through and the sake is squeezed dry. It is not so much a sake with a hint of alcohol.
#Alcohol 17% #Polishing ratio 60% #Gin-no-sato from the town of Yoshino #Yoshino water, Yoshino brewery, Yoshino rice.
#Mildly mellow, as is typical of the original sake. Medium dry
