Sake from Uda City, Nara Prefecture
Rice used: Kake rice: 75% Omi Nipponharu, Koji rice: 25% Awa Yamadanishiki
Rice Polishing Ratio : Kake Rice 60%, Koji Rice 65
Alcohol content : 15
🍶Satisfaction of tasting the brewery's sake while reading the writings of the brewery's owner. It can be drunk cold or at room temperature and is not sticky, especially when heated. It is especially delicious with grilled dried fish and vegetables.
[Nara's Sake Focus Period: 5th brewery].
After visiting two sake stores, we went to Miho, a heated restaurant that specializes in serving heated sake for the first time in many years!
I like this restaurant because the food is delicious!
First of all, we had it as an aperitif!
So, the first sake we had at KANNO Miho was a new brewery, KUBO HONKE SHUZO's NAMAHASHI NO DOBU!
This time it was nigori soda!
This was the first place I learned how to drink sake with soda!
Let's have it right away!
First, the aroma. The aroma is not so strong.
When you put it in your mouth, you can feel the saltiness of the chili, which is perfect for a tired body.
A refreshing first drink!
We walked all the way from Morinomiya, so it's good to start with a refreshing drink!
The retro Showa-era background music makes me feel at home.
Thank you, Pekkaal!
I guess there was quite a bit of soda in it, but it was quite refreshing and perfect for the first drink after a long day of walking 😋.
Speaking of Nara sake, Pekkaaru-san, I'm looking forward to your review! Looking forward to your review 🤗
It has been a while.
The sake I drink when I come to Kyoto, Nara's Namahashime no Dobu.
Today it was served cold.
Mmm, doburoku feeling!
Hot sake is also delicious.
☀️
The color is pure white 🤍.
Rice texture of course 🌾.
No sweetness.
And I felt alcohol unexpectedly.
It is a dry nigori.
I see a word that the original dry and dry industry might react with a jerk 🤔.
I would like to hear from the spicy meisters of the sakewa world 😆.