marumaruo
As expected, it tastes fresh. It tastes like bananas, white grapes, the gorgeousness of Yamadanishiki, and yogurt. Putting the fizziness behind us, we decided to enjoy the flavor in a wine glass with a large bowl today.
Despite the 80% milled rice and low refining, it has a powerful umami from the ultra-low temperature and prolonged fermentation. It has acidity, bitterness, and complexity, yet it has a good cosiness.
I recently bought a bottle of "Eating Olive Oil Mushroom Mamure" from Seijo Ishii, which I like to eat with avocado and mozzarella. I recommend this dish to mushroom lovers!
Work is finally over, and dinner is served while worrying about the typhoon. I'm going to cherish the little time I have left.
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