オレぱん
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.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
ふかきよ
It is said to be a sake made by Shorakuji, a Bodhi Hashiro sake brewery, with a brewery in Nara. It has a strong acidity, sweetness from the rice, a strong twang, and a wine-like flavor.
Japanese>English
ふかきよ
At first, it was a delicious sake with a honey-like sweetness, followed by a refreshing acidity that was indescribable.
Japanese>English
koge2
At first, you may wonder, "Where's the flavor? But as you roll it around, a gentle flavor gradually emerges. And then the spiciness remains, though it is not extremely spicy.
Japanese>English
兎御殿
At Nara Izumi Yusai
Eight year old sake brewed in 2014, brewed with Nara's sake rice ✨Rohafu at 65% rice polishing ratio
I'm not a big fan of old sake because of its unique flavor, but this one has aged so beautifully that it's hard to believe it's 8 years old.
It has a good depth of flavor with a strong sense of rice and a moderate acidity.
It was delicious on its own, but I wanted to drink it with smoked nuts and smoked oil sardine.
Japanese>English
兎御殿
At Nara Izumi Yusai
This junmai ginjo is made from Yuyamanishiki with a polishing ratio of 50%.
It is a simple, carefully crafted sake with a clean mouthfeel and the delicious flavor of rice without any cloying taste.
Japanese>English
兎御殿
It's been a while since I've been to a sake brewery, Izumi Yusai.
It was Junmai sake, Alc 18 sweet and tasty, with a rich and mellow mouthfeel, and I wanted to heat it up!
Japanese>English
兎御殿
If it's been a while since I've been to a sake brewery, it's been a while since I've been to Senyusai.
Junmai Ginjo unfiltered raw sake with bottle storage.
Yamada-Nishiki at 55% milled rice ratio is stable and delicious.
It seems to be easy to match as a food sake.
Japanese>English
兎御殿
I haven't logged in in a week💦I've accumulated a lot😅.
I went to Izumi Yusai to drink Aizan if it's been a while since I've been to the brewery.
It's a Junmai Daiginjyo unfiltered raw sake, and I'm pretty sure it's delicious.
Elegant, fruity, not too sweet and beautifully lingering as is typical of Aizan ✨💕💕💕.
Japanese>English
bouken
I guess they can't call it pure rice because they use rice of foreign origin. The sourness and the astringency are unbelievable. It's very peculiar, but I'm glad I got to drink something unusual.
It says on the back that it's made in Japan, but does that mean it's Italian rice produced in Japan? In fact, you can buy Carnaroli rice produced in Ishikawa on amazon.
Japanese>English
bouken
When I took this and the mumble raw to the cashier, the guy at the store told me I had a maniacal choice. Yes😅
Japanese>English
bouken
Because it's boring if you don't buy sake that you can only buy in Nara. Kaze no Mori and Shinomine can be bought nearby.
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Miki
Hello bouken* The carnaroli rice looks very hard to cut* I would like to try it. It might be a good secret ingredient for risotto*.
Japanese>English
bouken
Hello Miki😃!
It certainly looks like it would be difficult to cut!
I don't know if it's because of that, but the rice is polished to 90%, so it's made with almost no grinding😊.
Japanese>English
bouken
Even when heated, it remained astringent and difficult to drink. Is it easier to drink than cold sake?
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bouken
What? I think it's less astringent and easier to drink than it was when I first opened it🤔.
Japanese>English
bouken
I went to Nara and bought it.
It was more than I imagined. I've never had a sake with rice grains. It is quite dry and has a very strong rice flavor.
This brewery seems to have a lot of kinky sake. I've already bought one more of this brewery's perverted sake.
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bouken
The fire-roasted version is sold under the name "not raw" lol.
Japanese>English
bouken
Bitterness, like grapefruit minus the sweetness.
Japanese>English
tmnara
Limited Edition Sake
Alcohol content 16-17
Rice variety: Gin no Sato (produced in Fukuzumi, Tenri City)
Rice polishing ratio 50%.
Sake degree -5
Acidity 2.3
Inanohana is an Inada Shuzo limited distribution brand started in 2020. The label design is the work of Sumi ink artist, Takako Imatani. The artwork and colors express the taste of each sake.
The smell is spreading sweetness, and the taste is also very sweet, which is in fashion these days, but the alcohol comes in the middle, so it is recommended for people who can also go for dry taste.
Japanese>English
tmnara
It has a nice label and a rare feeling that it is a limited edition sake!
It has a slight sweetness and a refreshing crispness.
It goes well with seseri!
Japanese>English
tmnara
Bodhi-motome-zukuri is a brewing method used in the Muromachi period (1336-1573) at Shoreki-ji Temple on Bodhi Mountain in Nara. It is characterized by the use of raw rice in the production process. Using rice and water from the Shorekiji temple and its territory, the Shorekiji lactobacillus and Shorekiji yeast isolated from the temple grounds are used to make the sake mother, which is then combined with modern brewing methods to produce a rich, umami-flavored junmai-shu with regional characteristics unique to Nara Prefecture. In addition, it has a cultural aspect in that the production technique of this Bodhi-moto is handed down to future generations at Shorekiji Temple.
Rice (domestic), Rice malt (domestic), Polishing ratio 70%, 100% Hinohikari produced in Bodhiyama-cho, Nara.
Alcohol content 17 degrees, Sake degree -28, Acid degree 3.3, Amino acid degree 2.4, Kongo Katsuragi mountain range Shinso groundwater, Hardness around 250mg/L
The smell is soft alcohol, the taste is alcohol with a shift from umami to sweetness. Together with Kaze no Mori, it is a delicious sake with a slight effervescence.
Japanese>English
tmnara
The smell is sweet. Tastes like a sweet, fruity white grape, crisp and dry. Slightly fizzy ministry.
Japanese>English