It is a rare summer sake.
It's so sharp that it's not enough.
It is like being asked to break up in 30 minutes at a party.
It is a good match for heavy meats and grilled fish with a strong aroma.
Spare ribs, sardines, sake steal
Slightly sweet and gentle. The aftertaste is sharp. It does not interfere with food and is a perfect complement to it.
A magical sake that is easy to drink.
Sake with a robust rice flavor that is not overpowered by spicy food.
The subtle bitterness that lingers in the aftertaste seems to reset the palate and naturally makes the meal go faster.
Gizzard and mushroom ajillo served with firm tofu and squid koji
On Sunday night, I went to Sakaisuji Honmachi on my way to work.
I ordered three different kinds of sake at the counter, and ended up refilling my glass twice with delicious dry sake.
It went very well with the food served at a popular izakaya.
Ingredients: 25% Yamadanishiki, 65% Gohyakumangoku
Rice polishing ratio: 65
Sake meter: +12
Acidity: 2.0
Alcohol percentage: 16
One of the lesser known matured wines on the market, but a personal favorite. It has a golden body and a matured old flavor. The taste is very rich and smooth, with a light soy sauce flavor, very suitable for Chinese cuisine, such as roasted goose, barbecued pork, and even hairy crabs should be able to cope.
Purchased when I visited Kanazawa. It has a traditional sake-like aroma. As the name "super dry" suggests, you can feel the sharpness, but it does not all disappear, but a little bit of the flavor remains.
Rice polishing ratio: 65
Alcohol content: 15%.
We received this as a souvenir.
It has little peculiarity and has a refreshing and clean taste.
I drank it chilled, but it may be good at room temperature.
