Finish off your Nara drinking experience with a dry sake!
I wanted to eat vegetables, so I had a seafood salad and a salad with mustard of rape blossoms.
This is a Junmai-shu purchased at the end of the year at the brewery. It is a junmai sake that I bought at the end of the year! But when heated up, it was a mellow and full-bodied sake.
The first kanji used for sake is "yama" (mountain), and "tsuru" (crane) is the second most used, followed by "sho" and "mune".
The first sake brewery to use "Masamune" was "Sakura Masamune" in Hyogo Prefecture, followed by "Kiku Masamune" and "Ski Masamune. Other names include "Kiku-Masamune," "Ski Masamune," and "Obaste Masamune. It is interesting to look up trivia about sake🤣.
Hi WOM 😃
There are a lot of things I don't know about sake when I look it up: ❗️
When it comes to rice names, Yamada-Nishiki is the best.
Then Miyamanishiki and Hachitanishiki, and then I can only think of Senbonishiki...
Mr. Shota. Thank you very much. I think Nishiki is overwhelming. In the Nishiki family, there are Misato, Hitachi, Yamae, Hakutsuru, Sako, etc., etc. The second hardest to find are the Gin, Hana, and Yume.
This is my last post for this year. I have posted about 50 times on Sake-no-wa, but I have been into sake for about 40 years. In total, I have drunk more than 2,000 brands of sake and I am thankful that I have been able to do so without any health problems. The only things I have taken care of are drinking the same amount of water when drinking and visiting the dentist to check my periodontal disease and caries. I hope to keep my healthy life expectancy and enjoy sake in the future...ne!
This time we opened a bottle of sake from Ikoma, Nara. It was the first time in almost a year that I visited the brewery store and purchased this sake.
It had a clear acidity and a hint of citrus aroma.
I could faintly feel the clear acidity and citrusy aroma. It is said to go well with Japanese food, so I paired it with a nabe (hot pot). It was delicious.
By the way, "mountain" and "crane" are said to be the most common kanji used for sake.
Thank you for this past year, Shota 🙇.
You have 40 years of sake experience 😳It's really great that you have come this far in good health👍✨.
I look forward to working with you again next year 🙏🙏.
Please have a happy new year!
We have enjoyed watching you for the past year. Please take care of yourself in this severe cold weather, Pon-chan ^_^.
I hope you are in good health and enjoying your life of drinking!
Right? ‼️
Good evening, Shota 😃.
Great sake history 🤗We are all about sake records ❗️ health first that's right 😌.
Have a happy new year!
I hope to see you next year in Tochigi 👋
Good morning, Jay & Nobby 😃As I look back on my purchase record, there are only a few Tochigi sake such as "Shikizakura", "Senkou", "Houou Mita" and "Ona". There are many other delicious sake. I will walk around next year so that I can meet them!
Low-polished Junmai-shu from Yamatsuru, a local sake brewery in Ikoma, Nara.
The name is Choyao.
It was a gift, but it looks like it will cost a fortune💧.
I heard it was brewed using a method described in a wooden letter from the Nara period.
I wonder if it is true.
Anyway, let's try it.
Wow! It is indeed as rich and sweet as I had heard!
The sake level is a whopping -40❗️
But the aftertaste is refreshing.
Surprisingly easy to drink and delicious 😋.
It's pretty good 👍I'll have to try this one too 😙.
But I wonder if people in the Nara period really enjoyed this kind of sake 🤔.
I have no plans this afternoon,
One of our Kintetsu lovers invited us to take a walk in Nara.
Well, maybe it is not a bad offer.
So we decided to collaborate on a Nara Kintetsu stroll and a Nara sake stroll.
We arrived at Nara at dusk while enjoying the Kintetsu line.
First, we went to Nara Izumi Yusai in Naramachi for a kaku-uchi (corner drinking). There is a large selection of Nara sake.
This time, we decided to try two breweries in Ikoma City.
The first one is Yamatsuru.
I was attracted by the name of the sake, "dry with a difference in taste.
The first aroma was a slight ginjo aroma.
The mouthfeel is slightly thickened.
The raisin-like aroma softly wafted into the nose, and in the latter half, the bitterness took over.
As you continue drinking, the spiciness builds up in your mouth, and the spiciness takes over your mouth until it is all you have left.
It was indeed a very different spiciness.
Pon, thank you very much for your time here🍀My manager was indeed unique and interesting! We compared Cukyu and Ikoma in a short time, and I learned the theory that even if the sake degree is the same, the taste changes depending on the rice polishing ratio 😊.
It's time for a local sake.
Yamatsuru by Ikoma's Nakamoto Shuzo.
It is brewed by three former brewers from different industries.
The label and name are like a CD jacket.
As the label says, the taste is dry and refreshing with a hint of citrus, and although it is said to go well with chicken dishes, it can be enjoyed as a food sake in a wide range of dishes👍.
The brewery is located in a residential area, but they make a very good sake.
I look forward to the future success of the three brewers 😉♪
Good morning, Pon 😆.
It tasted great👍.
I'm also curious about the former occupations of the brewers, one of them seems to be a former pastry chef 😳.
I guess their professional experiences are used to make good sake 🤭.
