こまこめ
Sake in Nara City, Nara Prefecture
［Memories of Harushika]
［Sake from Nara City, Nara Prefecture [Sake Focus Period: 9th Brewery]
Japanese>English
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こまこめ
Sake from Nara City, Nara Prefecture
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Alcohol percentage: 18
Sake degree: +12
Acidity: 2.1
🍶When cold, it seems sharper than the other two. When heated, it is mellow. Enjoyed waiting in anticipation until it was heated to the right temperature. The first two bottles were served cold, and the second one was served warm.
［Harushika Sake Comparison 3/3]
［Nara's Sake Focus Period: 9th Brewery]
Japanese>English
こまこめ
Sake made in Nara City, Nara Prefecture
Rice polishing ratio: 60
Alcohol content: 17%.
🍶Compared to the other two, it is the most stable, the most flavorful, and the most advanced whether chilled or warmed. It is the most stable, tasty, and goes best both chilled and warmed. I've learned again about aging while grilling dried fish.
［Harushika Sake Comparison_2/3]
［Nara's Sake Focus Period: 9th brewery]
Japanese>English
こまこめ
Sake made in Nara City, Nara Prefecture
Rice used: Kotobukinmu (Fukuoka Prefecture) 👈.
Rice polishing ratio: 60
Alcohol percentage: 17
Sake degree: -2
Acidity: 1.7
🍶It has a refreshing aftertaste when served cold, and is very good when served warm.
There are many brands of the same brand in the lineup, but we selected three to compare and found that each has its own character, making the combination a worthwhile comparison.
Compared to the other two, the sweetness is distinctive.
［Harushika Sake Comparison_1/3]
［Nara's Sake Focus Period: 9th Brewery]
［The first three are from the same brewery.]
［Sake comparison_1/3]
Japanese>English
こまこめ
Sakurai City, Nara Prefecture
［Memories of Mimuro Cedar]
［Sake from Sakurai City, Nara Prefecture [Sake from the 8th brewery]
Japanese>English
こまこめ
Sake from Sakurai City, Nara Prefecture
Rice used for making sake🌾: Rice suitable for sake brewing produced in Nara Prefecture
Rice polishing ratio: 60
Alcohol content: 13% (undiluted)
🍶The supernatant is like cider with lots of bubbles in the glass. When it is equalized, it is refreshing and fresh. The first freshly squeezed sake of the season. Sake can be enjoyed from here through all four seasons again, which is a very promising sign.
［Nara's Sake Focus Period: 8th brewery]
Japanese>English
こまこめ
Sake from Katsuragi City, Nara Prefecture
Rice used: 100% Takashima Omachi from Takashima district, Okayama Prefecture
Alcohol content: 15% alcohol by volume
Rice polishing ratio: 90% 👈.
If you drink it without knowing 🍶, you won't think it is 90%. It is delicious chilled, has a sharpness and umami at room temperature, and can be fully enjoyed at various temperatures, even when warmed up, which is a good thing - the deliciousness is enhanced by warming it up.
［Sake in Nara: 7th brewery.]
［Sake series "90": (1)
Japanese>English
Hyakurakumon菩提酛仕込 白うさぎ 濁酒
こまこめ
Sake made in Gosho City, Nara Prefecture
Alcohol content: 17%.
🍶Before opening the bottle: Thick sedimentation layer, like a cloud→While opening the bottle: While opening it slowly with caution, I looked at the large amount of bubbles and dancing white lumps for a while, marveling at the microbial activity 🍶After opening: Rice grain feeling like eating, delicious cold or warm, goes well with grilled fish and shiitake mushrooms.
I took my time to enjoy both the visual and the taste.
Series 🔢 "100"-1
［Nara's Sake Focus Period: 6th Brewery]
Japanese>English
こまこめ
Sake from Uda City, Nara Prefecture
Rice used: Kake rice: 75% Omi Nipponharu, Koji rice: 25% Awa Yamadanishiki
Rice Polishing Ratio : Kake Rice 60%, Koji Rice 65
Alcohol content : 15
🍶Satisfaction of tasting the brewery's sake while reading the writings of the brewery's owner. It can be drunk cold or at room temperature and is not sticky, especially when heated. It is especially delicious with grilled dried fish and vegetables.
［Nara's Sake Focus Period: 5th brewery].
Japanese>English
こまこめ
Sake made in Sapporo, Hokkaido
Rice: 100% Kitashizuku produced in Shintotsukawa-cho
Polishing ratio: 55
Alcohol content: 15° to 16° C
🍶This sake is refreshingly dry and tastes great chilled, at room temperature, or warmed up. It is good that it does not get sticky when heated. Went well with onion tempura. Vibrant brush strokes with ink splashes and unique junmai ginjo characters.
Series 🔢 "11"-1
［A slightly special "11" sake for the month of November.]
Japanese>English
こまこめ
Sake from Kashiba City, Nara Prefecture
Rice: 100% Asahi grown in Okayama Prefecture
Rice polishing ratio: 60
Alcohol content: 17%.
It has a mature taste that is a little sticky. It is distinctly different from the Hikari Sunlight that we compared. It can be enjoyed slowly, chilled or lukewarm.
［Nara's Sake Focus Period: 4th brewery]
［Okura Sake Comparison_2/2]
Japanese>English
こまこめ
Sake from Kashiba City, Nara Prefecture
Rice: 100% Hinohikari rice grown in Nara Pref.
(Cultivated by the brewery's own farmers)
Rice polishing ratio: 70
Alcohol content: 17%.
🍶It is delicious both cold and warmed. I can't describe it well, but it is like a sweetness in the back. When heated, you can enjoy every step of the process from the aroma, to the lingering aftertaste that develops in the mouth and passes through the nose after swallowing. It has a clear and refreshing taste when drunk with tokusumi-yamahai.
［Nara's Sake Focus Period: 4th brewery]
［Okura drinking comparison_1/2]
Japanese>English
こまこめ
Nara Uruhashi Junmai Sake
Sake made in Gojo City, Nara Prefecture
Rice used: Kinuhikari produced in Nara Prefecture
Rice polishing ratio: 70
Alcohol content: 17%.
Yeast used: Nara Uruhashi
(Yeast isolated from the Bodai source at Bodaiyama Shoryakuji Temple, which is considered to be the birthplace of Japanese sake)
🍶 A little sourness. Delicious lukewarm, which is nice in this season. Beautiful label with a touch of Nara.
Sake series 🔢 "5"-2
［Nara's Sake Focus Period: 3rd Brewery]
Japanese>English
こまこめ
Sake in Gosho City, Nara Prefecture
［Memories of Chiyo Sake Brewery]
［Sake in Nara Period: 2nd Brewery]
Japanese>English
こまこめ
Sake from Gosho City, Nara Prefecture
Rice used: All Yamadanishiki produced in Kushira
Polishing ratio: 66
Alcohol content: 16
It is delicious cold, at room temperature, or warmed. It has a nice, calm taste that is different from the raw sake we compared.
It has a nice, calm taste, which is different from the nama sake we compared it to.
［Nara's Sake Focus Period: 2nd brewery]
［Kushira Sake Comparison: 2/2]
Japanese>English
こまこめ
Sake from Gosho City, Nara Prefecture
Rice used: All Yamadanishiki produced in Kushira
Polishing ratio: 66
Alcohol content: 16
🍶The first day after opening the bottle, you will feel a sense of shwai-pichi, and on the second day, you will feel a tongue-biting sensation and strength. The second day, it has a strong and powerful sensation on the tongue. Comparing it with Ichikka, the difference is obvious even though the rice, rice polishing, and alcohol content are the same. The sake is delicious while accepting the idea of making sake that makes the best use of the blessings of the land.
［Nara's Sake Focus Period: 2nd brewery]
［Kushira Sake Comparison: 1/2]
Japanese>English
こまこめ
Sake from Kashiba City, Nara Prefecture
Rice: 100% Hinohikari rice grown on reclaimed idle farmland in Kashiba, Nara Prefecture
Rice polishing ratio: 65
Alcohol content: 15
As a comparison with 🍶Jubilation Light Junmai, if I may say so, it feels a bit refreshing, but that may be because I looked at the rice polishing ratio. I would rather taste it with the Kashiba mindset, which is the reason why this brand is made from rice grown on reclaimed, idle farmland in Kashiba.
［Sake in Nara: 1st brewery]
［Sawada Sake Brewery Drinking Comparison: 2/2]
Japanese>English
こまこめ
Sake from Kashiba City, Nara Prefecture
Rice polishing ratio: 75
Alcohol content: 15
🍶It has a pleasant stability that makes you feel at ease when drinking it both at room temperature and heated. It can be enjoyed with a sense of relief. The tasteful characters on the label, especially the rounded "Hikari" character, are my favorite.
［Sake in Nara Focus Period: 1st Brewery]
［Sawada Sake Brewery Drinking Comparison: 1/2]
Japanese>English
こまこめ
Sake from Kyoto City, Kyoto Prefecture
🌾 100% "Celebration" rice produced in Kyoto
Rice polishing ratio: 60
Alcohol content: 16%.
Yeast used: Kyo no Koto
It takes a lot of concentration to compare the difference between the dark blue label, which has the same specifications including the yeast, and the autumn-aged one, which has a more matured and mellow taste and a yellowish hue. This may be because I drink it knowing that it is an autumn-aged sake.
［Comparison of 10-okoku sake bottles _3/3]
Japanese>English
こまこめ
Sake from Kyoto City, Kyoto Prefecture
🌾 100% "Celebration" rice produced in Kyoto
Rice polishing ratio: 60
Alcohol content: 16%.
Yeast used: Kyo no Koto
🍶The specs readable from the label are the same as the summer ginjo except for the yeast, but it is best served at room temperature and also tastes good lukewarm. It has a nice lingering aftertaste, and is best savored slowly, one sip at a time.
［Toward the end of the bottle, the sake is good at room temperature, but it is best served lukewarm.]
Japanese>English