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EchoS
cotton candy sweetness
kyokai no.7 yeast
ぬぬぬ
I liked it 🌲.
Japanese>English
おおさわ
Matsumoto Hashigo-zake Banquet & Tasting
Rice used: Kinmon-nishiki
Rice polishing ratio: 50
Yeast used: No. 9
3,300 yen
Japanese>English
おおさわ
Matsumoto Hashigo-zake Banquet & Tasting
Ingredients: Narai no Yamamizu, Azumino Yamae Nishiki, Yeast (Association No. 7 yeast)
Rice polishing ratio: Undisclosed Junmai Daiginjo class
Alcohol content: 14
Price: 5,500 yen
Japanese>English
おおさわ
Matsumoto Hashigo-zake Banquet & Tasting
Ingredients: Narai no Sansui, Azumino Kinmon-Nishiki, Yeast (Association No. 7 yeast)
Rice polishing ratio: Undisclosed Junmai Daiginjo class
Alcohol content: 14
Price: 5,500 yen
Japanese>English
akikoda3
suginomori brewery narai beta No.4
"Freshness
Rating 4.4-4.5
Junmai Daiginjo; rice: Yamae-Nishiki; rice polishing ratio: 50%; Sake meter: +0.1; alcohol content: 15%.
Sweet aroma like melon. There is a mellowness that spreads in the latter half of the bottle, with a slight bitterness at the end that has the effect of tightening the taste. It goes well with fatty meat and fish.
narai β is an attempt to disclose the brewing research process, which is usually closed to the public. The sake quality is designed from scratch, taking advantage of natural mountain water. This series is limited to only a few bottles per year.
Each bottle is carefully brewed in small-lot production as only a microbrewery can.
Rare narai flavor made from the hightest mountain water and the finest rice.
Modern, fresh, acidic, lychee, citrus taste in the beginning. Melon aroma after a long time.
Japanese>English
akikoda3
suginomori brewery narai beta No.3 "Elegant Bubble
Rating 4.5
Junmai Daiginjyo, rice: Kinmonnishiki, ratio of polished rice: 50%, nihonshudo: +1.3, alcohol content: 16%.
Slightly pear-like aroma. The elegant, slightly effervescent sensation spreads and adds a light character to the mouthfeel. The balance of sweetness and acidity is beautifully balanced, giving the entire bottle a refined cohesiveness.
narai β is an attempt to disclose the brewing research process, which is usually closed to the public. The sake quality was designed from scratch, utilizing natural mountain water. New yeast and production methods were used to create an unprecedented character.
This series is limited to only a few bottles per year. Each bottle is carefully brewed in small-lot production as only a microbrewery can.
A rare taste of narai made from the hightest mountain water and the finest rice. Modern, light, clean, fresh and delicate taste. Pear to lychee-like flavor. Melon aroma after a while.
Japanese>English
おっ
narrator
Beta 1 Citrusy aroma. Slightly dry. Fizzy and foamy.
β2 Melon aroma. Slightly sweet. Slightly sweet, with a bubbly taste.
Both are refreshing and tasty. You can tell the difference when you compare them.
This is a new product from Narai, which used to be very expensive, but is now in a slightly more affordable price range. It is still a little expensive.
We are exploring new pubs in front of Matsumoto station. But the cost will be high, so we'll keep it moderate.
A bar that leads the daytime drinking scene in Matsumoto. Popular among foreign customers. Open from 13:00 to 19:00.
A small bar with a counter and two tables. A lot of sake from Nagano Prefecture are available. Good interaction among customers. The master has a wealth of knowledge about sake and it is a very nice store.
Japanese>English
soumacho
This is the third bottle of the owner's choice.
This is the first one I've seen.
I have no prior knowledge of this one, so I'm looking forward to this one too 😙.
Polishing ratio 50%.
Alcohol content 16%.
100% Kinmon-Nishiki is used.
Memory fails me, but this is probably the first time I've tasted Kinmonnishiki💦.
Melon aroma and elegant sweetness.
The umami is unique from other sake rice, but that's the good part 😊.
Japanese>English
bap
Purchased last month when I visited Naraijuku.
The warehouse had been renovated and turned into an inbound inn.
After tasting four kinds of sake, I bought a test brew of Beta 2
Kinmon-Nishiki 50% polished rice, No. 14 yeast
Melon and pear aroma
Slightly gassy and refreshingly sweet
Delicate and moderate texture
The bitterness in the aftertaste invites eating.
The yeast seems to be Taipinghai's 1314, which is natural since it is No. 14 yeast...
The price setting may be aimed at inbound and export markets.
Indeed, Naraijuku was full of foreigners...
Japanese>English
あねさん
✨
San San San San Ke Nishiki
San San Ai San x2
Meikyojosui m24
Saku no Hana Junmai Daiginjo
Mizuo Beni
Toyoka Takane Nishiki
Meikyojosui Tarumi
narai β comparison
A group of four men next to us
"We're just a bunch of old guys!"
I was told "We're just a bunch of old guys".
I don't look like I can drink when I meet someone for the first time 🤣.
I usually drink 4 gou of sake standing up as a kind of half gou 🤣.
I drank plenty of water, so I don't have a hangover.
Now, I have my first narai among them, a beta version with different yeast. It has a serial number. I was told that I should drink it because it is rare, so I was persuaded to drink it again today. The sweetness is more pronounced when it is brought to room temperature. Both were delicious, but I preferred the one on the left. I don't think I will be able to drink it again (except at this restaurant).
I didn't eat much food at the bar. This is because the hotel we stayed at, the Chateraise Hotel, had a welcome cake 🍰 which we ate before heading out. One per person, but the size is big so you are full. You can drink as much as you want, but I decided to be moderate because I was going to have alcohol afterwards 😌.
Japanese>English