Recommended to be warmed to lukewarm! It has a traditional sake taste with a strong umami flavor, but it has a mild acidity that makes it easy to drink. When warmed, the acidity becomes more pronounced, but it is not harsh and is still easy to drink.
Shirasasadzumi (photo right) drunk at Odawara Kamaboko Dori Vitalization Council [Autumn Sake Ajiwai Tour - Junmai Sake from all 13 breweries]. Details of the sake are unknown. This store is the birthplace of kamaboko, and the owner (?) is a senior employee of the store. The owner's senior brews Shiro Sasadzumi.
The fish paste is excellent. The yellowtail hamburger steak with yuzu flavor is more than fish paste.
It has a strong umami flavor typical of standard autumn sake. When warmed, the acidity and umami become more pronounced, but it is also a little difficult to drink.
Full-bodied dry
Oak aroma, firm attack. Dry with a full-bodied taste. It goes in easily and is light and full-bodied. Sake from Hadano, Kanagawa Prefecture, which boasts of its famous water. It is best to savor it carefully 🤣.
The other is Shonan Gold Liqueur. It is 9% ABV, so it is a bit strong on the rocks. It is recommended to drink it with soda.
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Shirasasa Tsuzumi
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