At Konishi Sake Brewery restaurant.
Poured from a high place, the beer is in a beer state immediately after pouring at the performance manse.
It is a crisp, light, sweet, slightly carbonated, crisp and badass.
I had to Google for the definition of "active sake" because I didn't know what it was.
The candy-colored liquor on the right.
Only 5% shaved, sweet, rich, and a mouthful of miscellaneous taste.
The left one is mashed.
Unlike its appearance, it is dry.
Back to Nara again, Mimuro cedar.
Unlike its appearance, it is clean and dry.
The point of lack of vocabulary
Up to this point, the sake was left to the owner.
Reflection on the Bodhi Hashiroshi Sake Festival.
The first drink was a sake from Kashiba City, Nara Prefecture.
Sake with a fruity sweetness and light acidity.
Observation of Bodai-Hashimoto brewing at Shoreki-ji Temple, Nara.
Tasting of Bodai-izumi and the breweries participating in the Bodai-moto study group.
Bodai-izumi is characterized by a strong acidity that is not typical of sake.
Nice to meet you, Oreban-san 😀.
I see you were also at Shorekiji yesterday 😀.
The Bodai Sen had a very strange taste, but I'm glad I was able to taste it 😀.