Vinny Brooklyn
Closing out the evening.
SakenowaRecord your sake experiences and discover your favorites
Timeline
Vinny Brooklyn
Finally moving on to Kyoto standbys after Ishikawa & Nagano. This is like an old friend that never disappoints.
Vinny Brooklyn
Nicely done.
Vinny Brooklyn
This Junmai sake is made using 100% contract-grown rice, suitable for sake brewing. It is fermented slowly at low temperatures during the harsh winter months, the most suitable time for sake brewing. It is a light, crisp, dry sake with a generous rice flavor that spreads throughout the mouth.
Vinny Brooklyn
Solid closing brew.
Vinny Brooklyn
In a night of excellent nihonshu, this may have been my favorite.
Vinny Brooklyn
Really good.
Vinny Brooklyn
My wife this while just had some sips. Website recommends it being served warm and it was an enjoyable Atsukan.
Vinny Brooklyn
Kura website says available Sept to Nov and while “recommended to be enjoyed chilled . . . warming the sake brings out a more prominent rich flavor and body.” Had it chilled and can attest to its richness.
Vinny Brooklyn
Another reliable beverage. Never disappoints.
Vinny Brooklyn
Been a while but this is consistently elegant
Vinny Brooklyn
It’s been a while since I’ve had nihonshu from Hiroshima. Need to have more!
Vinny Brooklyn
Solid Kyoto sake at Obanzai. Never disappoints.
Vinny Brooklyn
Love the label on the outside of the bottle. And what was inside the bottle was pretty good, too!
Vinny Brooklyn
Really nice.
Vinny Brooklyn
The standard ending of an Obanzai dinner. Consistent Kyoto Sake.