ねむち
The 25th Hankyu Brewery Festival (15)
Ureshicho's booth.
A female brewer was on hand to help us.
Ureshicho Junmai Ginjo Nanadoro
The label was unfamiliar to me, but it was made with a new sake rice, Nanarou. It has a strong, robust flavor with a rich, full-bodied taste. It is delicious.
It is made from Nanarrow, a variety of sake rice that was developed in Nara Prefecture and has been on the market for about two years. Nara Prefecture has dewy leaf wind, but it is said that first-class rice can only be grown in mountainous areas with low temperatures, so it was developed as a variety that can be grown on the plains as well.
◉Bodhi Hashiwado Junmai
I've had this several times and thought it was delicious with a rather gentle acidity. The brewer said that the mother of Shorakuji's Bodai Hashiroshi was probably made from dewy leaf wind.
Next up.
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