It is time to try some autumn sake and it has really been a while since I last tasted a Rihaku. It comes with rich rice umami, together with some lactic acid feel of yogurt and fresh cheese. But I like the fact that it is light body and smooth, which dont make you feel full after pairing with food. Good match with meat with sauce or with some fats. Easy to pair!
A glass of wine ordered at a wine bar as dessert and poured into a flute glass.
It was amber in color and thick like a noble rot wine.
The aroma is of hay, and the first sip has a rich sweetness and complex flavor.
It was like straw? Tatami mats? It gives a Japanese impression as if it were a mixture of straw, tatami mats, and burnt tortoiseshell candy. However, it has an interesting flavor with no harsh taste or harsh sweetness.
After a pleasant time exploring the complexity, I looked at the bottle and wondered what it was, and it turned out to be mirin!
So there is this way of tasting!
The following is from the official homepage
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The popular "Li Bai Junmai Hon Mirin" made from domestic glutinous rice, rice malt and rice shochu, which are carefully produced in-house, has been aged for a longer period of time. By aging it for a long time, the deep richness and umami taste of the mirin became more intense and you can feel the presence of the mirin. It has an elegant and mild sweetness, and tastes like a savory rice syrup. Please use it as a secret ingredient in cooking, cocktails, sweets, etc.
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I will go back to this BAR because I like the choice of alcohol.
We ordered sake from a wine bar with no menu because we heard that the owner likes sake on the back menu.
I had one sake cup served cold.
It was a little sweet and crisp with lingering umami and acidity.
It was a good start to a clear, dark red wine.
It was a nice touch.
It is finally autumn in November. And probably in no time at all, it will be winter.
Today, we have Li Bai, nigori (nigori sake). Not too sweet, not too spicy, and reasonably priced. It is a good brand to drink in moderation. I drank it with oden as a side dish, but it would go well with grilled fish.
It's going to be a great season for heating sake. Take care of yourself and enjoy drinking sake!