The moment you put it in your mouth, it shifts from a sourness that comes in a swoosh, to a grape-like aroma, and then to an examination. It is enjoyable even when served solo.
Junmai Daiginjo but very dry and crisp. It is not too sweet, so it goes well with fried scallops and sashimi.
It does not have many characteristics, but it is a delicious sake that does not interfere with food.
It is dry with a moderate sweetness. It goes well with a wide range of fried scallops, salmon, red shrimp, scallop sashimi, and albacore ponzu. It is a very good food sake. ★★☆
A small bottle bought at the supermarket.
It's light on the palate and afterwards, if you can call it that. I don't detect much aroma, not much mellowness.
It's just refreshing.
Hmmm. It's not enough by itself, but it might be easy to match with food because of its lack of characteristics.
I paired it with sushi, but it was too much like soy sauce? Fish smell? I think you can understand the delicacy of this sake when you pair it with soy sauce or the smell of fish. In fact, it may be a very delicate sake. If I had to say whether it goes well with sushi or not, I would say it goes well with sushi.
Next up was homemade chicken radish.
The dish itself was a little too salty and spicy, but that worked out well (laugh), and the sake became more like a chaser, so it went well with the dish as a result.