Narasake saru
The sake rice for this sake is commercial rice.
The color slightly gilds. I felt amino acid when drinking it, but very freshing.
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Narasake saru
The design of label for the bottle is very unique.
The brewing method is based on the traditional one: Funashibori (squeezing sake bags in a rectangle wooden box with a rock and a big wooden beam) so, the taste was so deep and fruity.
Narasake saru
This is Junmai Ginjyo from Kochi prefecture.
l surprised to the taste which is very smooth and fruity. I had reminded Kochi's sake of crip and dry, but this one was very different. The key for this taste may be the water.
Narasake saru
The taste is a little dry but smooth.
It's very suitable for seafood or Japanese cuisine.
Narasake saru
This is so smooth, but a little dry.
It's suitable with seafood or spicy food.
Narasake saru
This is surprisingly smooth.
It's best for meal.
Narasake saru
This sake uses the ancient rice, so vermilion.
But, I tried it, I could sense the aroma like acerola. It's so fruity and smooth.
Narasake saru
I've heard that this brewery doesn't sell its bottles in the brewery, but when I visit this brewery in this month, I was surprised that this bottle was for sale. The taste is so smooth and fruity. There is no wonder this is so popular among Japanese sake fans.
Narasake saru
This is from Gifu, and I surprised that it's very rare brand. When I tried this, I sensed fruity but a little subtle when I drunk it.
I'm very happy to taste such rare sake.
Narasake saru
The sake is a very local sake.
It tastes apples and smells like melons.
Narasake saru
This is Natsuzake, so fresh and tasty.
Narasake saru
This is Natsuzake, which is sparkling sake.
It's very fresh and fruity.
Narasake saru
It has a very characteristic sake from Kyoto.
Even though it is Junmai daiginjyo, it tastes acidic and smells Iike soy sauce.
With this bottle, you don't need soy sauce for Sashimi.
Narasake saru
This is from Kanagawa. The taste and smell is like apples for the yeast. According to the owner in the restaurant, this bottle is limited version.
Narasake saru
This is from Niigata, very aromatic and fruity.
I think it's best for Japanese sake beginners.
I want to know the yeast for this sake.
Narasake saru
The Koji used for this sake is Shirokoji, the Koji for. Shochu distilled liquor. The sake tastes juicy like muscat and fruity.
The sake is a little acidic but comfortable after swallowing. Very rare.
Narasake saru
This sake is from Ishikawa.
The taste is less acidic and fruity. This is brewed by Kimoto, a traditional production method.
That produces smooth but deep taste.
Narasake saru
This is Junmaishu, which is a little dry but fruity like muscat. It's very aromatic when I smell the sake.
Narasake saru
This is raw sake, but the acidic sense is not strong. I believe that this sake will match with salad or western food.
Narasake saru
When I tried this, I was surprised to its very aromatic sense. The taste is fruity but doesn't last so long, rather fresh.