It is being served to pair with sashimi and shell fish dishes. I would think the sake itself has been too prominent in taste and have made the food less attractive. It is a sake that comes with more on the lactic acid side, with fresh cheese and yogurt taste. Slight bit of umami, alocohol feel not blended inside enough. Dont think it is a good pairing.
Reeves spirea (Spiraea cantoniensis)
Sweet and thick. Sweetness with a touch of Gifu sake. Fruity. There is a core in the sweetness that goes beyond. Koyuma, 85 points
Sweetness: 3.6
Acidity:.3
Dryness: 2.4
Hinted aroma: 2.5
Creamy as the title suggests.
Sour and sweet with a slight calpis taste
The aftertaste was sharp and not too harsh.
The dryness increased when it became lukewarm.