Timeline
まつちよThis was also served at Kamazen near Kashihara Jingu-mae Station.
Is this the same brewery and local brand as Harushika?
I have never seen it in Tokyo.
The first aroma is fruity.
In the mouth, it is smooth and has a beautiful sweetness and umami flavor.
Unlike Harushika, which is often dry, this sake is well-balanced and easy to drink.
Harushika's dry sake is also easy to drink for a dry sake.
From everyone's posts on Sake-no-Wawa, it seems that the raw sake is delicious.
The fourth one is Takamatsuzuka burial mound.
It is not a clay bun. 
まつちよWe got this one at Kamazen near Kashihara Jingu-mae Station 🍶.
I didn't go there this time, but this sake is from a brewery in Imai-cho, Kashihara City, where the old townscape remains.
The aroma on the nose is somewhat like the sauce of Mitarashi dumplings.
The first sip has a deep sweetness and a full-bodied umami flavor.
The aroma is like that of Mitarashi dumplings.
It is a bit peculiar, but it is a mellow umakuchi, a genre that I personally like.
I only went around famous sake breweries that are available in Tokyo on this trip, but I would have liked to drink more locally consumed brands such as Izuseio.
I didn't have enough time and liver to do that though😅.
The third picture is the head mound of Soga Iruka, who was killed during the Taika Reformation, and behind him is Amagashi Hill.
It is located very close to Asukadera Temple. ポンちゃんGood evening, Matsuchiyo!
Imai-cho is a lovely town, please visit next time you are there! Kawai Sake Brewery offers tasting for a fee 😊. まつちよGood evening, Pon-chan 🍶.
I didn't know about Imai-cho until just before my trip, and if I had known there was even a sake brewery, I would have forced myself to incorporate it somewhere 😅.
Next time I go to Nara, I will definitely go for a tasting 🍶. 
まつちよI went on a sake brewery tour in Nara.
On the first day, I went to Harushika and tasted 5 kinds of sake plus an extra sake.
I won't review the sake tasting because the amount of sake was too small, but I enjoyed the last one called "Tokimeki," which was a low-alcohol, sweet-and-sour, juice-like sake.
The super-harsh sake in the photo was paired with oden (not pictured) at Kamazen in front of Kashihara Jingu Shrine.
The top aroma is slightly sweet.
When you put it in your mouth, you will feel a slight umami and sweetness, and it will be refreshing and clean.
It was a perfect match for the thick fried bean curd soaked in dashi broth.
I don't have a picture, but I heard that the oden here uses kombu (kelp), katsuobushi (dried bonito flakes) and chicken stock for the dashi broth, and no soy sauce is added.
I wonder if this is only possible in Nara, which is famous for its chicken dishes?
It was very delicious. ポンちゃんHi Matsuchiyo, ☀️
I see you went to Harushika 😊Trigger, I love your palate: ❣️
Oden🍢 looks very delicious! I see you don't use soy sauce 😳I'd like to try some of their soup stock😆. まつちよGood evening, Pon-chan!
I guess it's like the Chochin of the oden soup stock world, overflowing with the flavor of kombu, katsuobushi and chicken stock!
That's not really an explanation 😅.
I'm a little busy and will write about the rest of the drinks on Saturday and Sunday. RecommendedContentsSectionView.title
