This is a limited hiyaoroshi for the fall season.
When drunk cold, it smells like cemedine and tastes like it's been alsobeared.
I thought it was pure rice, so I bought it.
This week seems to be bad.
Kyoto Sake Drop Kick❼
Kumi no Ura here is a continuation of my post from last year😬.
It's still a delicious cup! At worst, it's plain, at best it's well-balanced 😋.
It may not be from a region you're familiar with, but I highly recommend you give it a try 😊.
Made with rice produced in Kyoto, Japan.
Gentle on the palate.
Slightly sweet aroma of rice spreads. The acidity is low.
The aftertaste is well balanced with a nice lingering aftertaste. I would like to drink it again.
Tamagawa is the name of Kumihama in Kyotango, but Kumi no Ura is pretty much the standard for local evening drinks.
When served warm, the sweetness comes first.
The sweetness comes first, but the crispness keeps you from getting tired of drinking it.
This is the best sake for nabe (hot pot).
Fragrant impression
Round taste.
It is said that this sake is suitable for warming up.
...but I drink it cold.
Even so, the sweetness spreads nicely.
Holder with sweet & sour pork from a convenience store.
Well, not bad.
Kumi no Ura Shuku Iwai Junmai Sake
All the rice used is from Kyoto's Shuku rice
KENRO from Kumi no Ura, a sake brewery in northwest Kyoto, has a cool label!
The label was drawn by a modern calligraphy artist, Tsurugi Oboro (KENRO)!
The flavor is refreshing and goes well with the blue bottle.
Ingredients: rice (domestic), rice koji (domestic)
Ingredient Rice: Yamadanishiki produced in Hyogo Prefecture
Alcohol content: 16 deg,
Sake degree: +1
Rice polishing ratio: 55