Warmed. It has a softly spreading rice sweetness and umami, with a jungin-like refinement. It has a sharpness, but it is more gentle than Asahi Kiku Rei, which we had just before.
It is dry and full of rice. It is a crisp sake, as if the sweetness often found in popular sake brewed by polishing the rice to the point that it is now considered noise. Perfect with seafood entrées.
I tasted the first sip with sake only.
I could feel the sweetness of the rice and thought it was a little sweet.
This time, I chose mussel sashimi and shellfish strings (both from Famima) as snacks,
The lightness of the mussel sashimi and the sweetness of the sake matched very well, and the sake went well with them.
Perhaps shellfish and sake go well together.
