The first cup, hiyayoroshi, was served lukewarm.
The new sake brewed in winter is matured in the brewery over the summer and matures at a low temperature in good balance, giving it the best flavor. The label depicts a scene from the ancient city of Nara, a World Heritage Site."
Slightly dry, with a mildly matured flavor that is pleasant to the palate.
Slightly yellowish. There is a rice-like sweetness. It has a spiciness, but it is round, soft and mellow. The alcohol is strong. Delicious. Ayano seems to like it.
7/10
I was even more excited to drink heated sake.
It's delicious at room temperature, or even at a solid 50 degrees.
I probably drink heated sake every time I come to this place.
8/10
This was also served hot.
It is a Bodhi yeast with a little bit of a peculiar taste, and it seems to warm up when it is heated.
It goes really well with ham katsu senbei (ham cutlet rice crackers).
This one is good too.
It is not too acidic for a Nara sake.
The sweetness is very Nara-style, and it has a good flavor, but it's a little unbalanced...
I think the acidity is what Nara sake is all about!
Aroma of field green.
From the medicinal flavor, somewhat like gin,
wood, caramel, and other aromatic grains.
The sweetness gradually spreads on the tongue.
Goes surprisingly well with fatty Spanish mackerel. A perfect food wine.
Taste degree ☆3/5
