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京の春Kyonoharu
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Location
67 Hirata, Ine, Yoza-gun, KyotoOpen in Google Maps
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X-Beauty18
It was served warmed.
60% Yamadanishiki, 90% special junmai
Koshihikari 70% Junmai 10
The sake is a combination of 60% Yamadanishiki, 90% Koshihikari, and 70% Junmai.
It is a great sake to savor the harmony of bitterness and astringency with little sweetness when heated.
Japanese>English
やす☆
Kyo no Haru, R5BY, warmed up.
It has a soft umami with a slight sense of maturity and a good sharpness.
Japanese>English
Kyonoharu熟成特別純米酒 27BY ぶた燗
塩むすび
This sake is made in Ine-cho, an area of Kyoto facing the Sea of Japan. In the area around Ine-cho, the festival to pay homage to Ebisu-san is called "obecsan," which is the origin of the label.
It is light to drink, with a slight tanginess afterward. It seems to be easy to drink, and the alcohol content is strong at 17 😳.
I thought I could drink it easily, but I held back and drank it while taking in water.
I think it goes well with dark flavored snacks such as miso salad👍.
Japanese>English
やっぱり酒がすき
No photo due to tasting at liquor store.
Lightly heated type of sake. It tasted good lukewarm when cooled 👍.
Japanese>English
よっち
At Shinbashi Japanese Sake Bar Shinme
Yamahai aged, good whisky feeling
Japanese>English
旅迷人
It looks like old wine.
Japanese>English
Shin
Let's finish with nigori, the popping of the bubbles is pleasant. It has a stickiness that clings to you, but it's not unpleasant. The fact that I was fine the next day even after drinking so much is proof that it is a good sake.
Japanese>English
酩酊紳士
I've made a mistake, so I'll just have one drink.
Japanese>English
きまぐれ
Ebisu (local dialect forms)
Full-like habit. Unique aftertaste. Dislikes clear water but smoothness too. Is it soft water? Softness too.85
Sweetness: 2.2
Acidity:3.2
Dryness:2.6
Aroma: 2.3
Japanese>English
うみ
Tokubetsu Junmai Nama-shu Ikahashi-Tsukuri
Obetsan
Gentle sake with a gentle yeast yeast yeast yeast.
The fullness of rice from the acidity.
Good food sake.
I love it. 100 points.
Japanese>English
森康央
It has a sweet, honey-like aroma.
When poured, it has a faint yellowish color and is thin and cloudy.
Bon appétit: ☺️
A very round sweetness appears on the tip of the tongue with almost no acidity, and you think it is sweet as it is, but as it travels up the tongue, astringent bitterness suddenly appears with spiciness from the middle of the tongue to the back.
The pungency spreads to the back of the tongue.
After that, the tip of the tongue is covered with a glossy feeling like cheese, and the glossy feeling stays.
It is a very mysterious taste.
It seems that the taste is always changing.
What we have to pay attention to is that the alcohol content is 17 degrees and it seems to get drunk a little too quickly😇.
Depending on what you drink it with, it can be just a dry sake, or it can be a creamy, mildly sweet sake, or it can change rapidly 😋.
Japanese>English
ジェイ&ノビィ
Good evening, Yasuo Mori 😃.
The taste of sake changes a lot depending on the athetes! If the aroma is sweet, the sweetness seems to change depending on the sake container 🤗.
Japanese>English
森康央
Good evening, Jay & Nobby 😀.
You are right 😊.
Comparing the sake cup and the guginomi, with the sake cup, the freshness comes out and the sweetness is a little less and more cohesive.
With the guginomi, the initial sweetness is more noticeable 😆.
Japanese>English
あられ
This was my first visit to Mukai Sake Brewery 🍶 because I wanted a sake for heating up.
I also bought a bottle of Ine Mankai at the same time, so I wondered what kind of unique sake it was...! I was dreading it.
I was a little scared, but from the moment I poured it into the Chirori, the color and aroma were light and gentle.
The color and aroma are light and gentle ☺️, and the aroma is mild even in the middle 🍵.
The first sip is softly sweet and delicious 🫧 the rice flavor that Japanese people love is in full bloom 🌾.
I had it with miso marinated tofu and it soaked up the flavor of the rice.
Japanese>English