Kinko純米生原酒 うすにごり
まつちよ
When I dropped by the Okura Honke on my trip to Nara last month, the wife of the brewer told me about how they pressed the light nigori of Kinzumi in the first week of November due to fermentation going too fast because of the heat this year, but it was released just about a month later.
I wonder if they were letting it sit to let the flavor settle?
Well, when I opened the bottle, I heard the sound of gas.
You can hear the sound of gas.
When you drink only the supernatant, you can taste the sweet and sour taste that is typical of No. 7 yeast.
When the lees are mixed in, the moderate sweet and sourness is further suppressed, and it becomes a dry nigorigo with a spiciness that feels like a shwash shwash shwash shwash shwash shwash.
We paired it with a light nigori cake with sake lees that was given to us by the brewer's wife when we dropped by Okura Honke.
It was delicious✨
Japanese>English