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Saijo Sake Festival 2025🍶.
Sake Hiroba ⛲️
I was attracted by the name "tsuge noir" 😆.
Clear transparent color🤍.
It tastes like grape🍇 like red wine🍷.
It has a clean sweetness that is backed by an astringent astringency that soaks through 😙.
If the sweetness and acidity were a little stronger, it would almost be a red wine 🍷.
Purchased with Takashi no Tsukasa
Sweet and sour, but also pungent. It tastes like cherries for a moment.
Sometimes I feel the alcohol is too strong for the alcohol content. The sweetness is less than I expected.
It is a Bodhi yeast, but the 🫶 is moderate.
I think it tastes sweeter at room temperature, but it also has more complexity.
It has a green apple taste.
3 days after opening the bottle, it seems to have a 4MP-like taste.
On the 4th day, 4MP has become stronger and sweeter than when the bottle was opened.
This sake is brewed with 100% Nara Prefecture Nanadoro, 77% polished rice, Bodai Gen!
You can feel the spiciness rushing in from the sweetness.
After that...the bitterness runs through...it is a sake where all the deliciousness runs through!
A drink I saw in Dan Chu.
It was actually the second time I came across it. The first time I got lost and bought another ^_^.
There was a red one, but I bought this one first.
Not the type I blamed, extremely calm.
It was described as a furusuki-style! They say the taste is fruity and refreshing characteristic. I bought it on a trip to Nara! I wanted to try this sake once😊It was very tasty and Furusuki-style! Thank you very much for your hospitality!
At "Koryori Nara" in Nara, Japan.
Sake made from their own rice, "Yumesansui".
Sweetness with bitterness and sourness.
Richness like green ume plum wine.
The freshness that lingers on the side of the tongue afterwards.
The sweetness stands out when paired with food.
KURAMOTO 64DRY
Raw material rice: Yamadanishiki produced in Nara
Rice polishing ratio 64
Sake degree +10
Acidity 2.2
Yeast used: No. 7 series
Condition: Nama-shu
Brewing year (BY) 2024BY
Alcohol content 16%.
