Purchased because I wanted to drink a dry sake that would go well with sashimi❗️
Urahyakumon made with Omachi, a rice outside of the standard range: ❗️
It has a yellowish color when poured into a glass.
I don't think it has much aroma.
The taste is quite classic.
It has a strong sweetness and umami, with a strong acidity. ❗️
It has a richness that is typical of Omachi, but it has a little habit 🤔.
It's dry but a little hard to drink.
I tried heating it up and managed to drink it. ❗️
It's getting colder, so sometimes it's good to drink heated sake.
It's good to drink heated sake once in a while.
Sake made in Gosho City, Nara Prefecture
Alcohol content: 17%.
🍶Before opening the bottle: Thick sedimentation layer, like a cloud→While opening the bottle: While opening it slowly with caution, I looked at the large amount of bubbles and dancing white lumps for a while, marveling at the microbial activity 🍶After opening: Rice grain feeling like eating, delicious cold or warm, goes well with grilled fish and shiitake mushrooms.
I took my time to enjoy both the visual and the taste.
［Sake in Nara: 6th brewery.]
The sake level is plus 18 degrees. The sake was easy to drink rather than spicy.
It goes well with snacks.
It is as if sea lions were singing. I nodded my head loudly (laugh).
I thought it was a perfect food sake. The synergy is too great!
Nara Prefecture
Doburoku Nama-zake Bodai-hashiroshi brewing
Alcohol 17%.
The label says it blows up violently when the bottle is opened, and that is certainly true.
When we tried to open the bottle, it blew so hard that we had to repeat opening the cork and uncorking it for more than 15 minutes.
I drank it with difficulty, but it was very tasty.
It tastes like amazake with strong alcohol.
It also has a strong carbonation taste and is very enjoyable.
First of all, there is a gentle and nice aroma.
The delicious taste of rice spreads at once.
There is no bitterness at all, and it is very pleasant to feel that it disappears smoothly.
This is the first time I have had this sake, but I am sure that the brewery has a solid technique.
This is the first time I saw Katsuragi (Katsuragi sake) brewery's sake.
It has a light sweetness with an aroma like that of nama-shu and a rummy flavor, with a surprisingly robust flavor. It is a daiginjo, but it comes alive better with food.
