Mimurosugi菩提もと 奈々露
mana
This bottle was brewed using Nara Prefecture's "Nanarrow," a rice suitable for sake brewing, in the traditional Bodemoto brewing method that originated in Nara. It was an ambitious work that challenged us to see how far we could bring out the character of a new sake rice using an ancient brewing method.
The moment I took a sip, I was struck by its clear, smooth acidity and soft, natural sweetness. The taste was familiar and refreshing, somewhat reminiscent of rum and white peaches, and was light yet juicy. Along with the acidity typical of sake yeast yeast, a "gentle wildness" characteristic of bodied yeast is faintly felt, and the layers of flavor spread out like a watercolor painting.
While Nanarrow 657 from Kaze no Mori, which is made from the same Nanarrow, has a clear purity with a gaseous and sweet taste, Mimuro Sugi has a lightness with a slight complexity and a supple sense of balance. Both are "sake rice that will grow up in the future," and we could feel the difference in expression by each sake brewer.
The character of Nanadoro itself is still unknown, but this was a gentle and gorgeous cup that gave us a glimpse of its potential. This sake can be enjoyed either cold or at room temperature, and I look forward to its future in Nara.
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