サケマサ
My first impression was that it was more mellow than Niigata's "light" image. I wondered what would happen when I turned over the newspaper, but I didn't expect to find the same label on it.
I guessed it would be Gohyaku Mangoku, although it is not written on the label. It has a refined, clean, but soft, rice cake-like sweetness that only Gohyaku Mangoku can produce, and it flows from the tip of the tongue down the throat.
It is a little different from "light and dry," with a firm richness and a sense of alcohol, and in keeping with the mountainous climate of Ojiya, it would go well with wild vegetables and meat dishes such as Echigo pork. For fish, it would be better with river food than sea food.
Green bamboo, Japanese honeysuckle, freshly pounded rice cakes, apricot bean curd, lime
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