When drunk alone, the sake is mild on the palate, but the dryness stands out through the aftertaste.
When combined with fatty (sweet) food, it refreshes the palate and gives it a different taste.
Perfect match
I was right to follow the recommendation of the chef.
What we had together
Sushi (chutoro, conger eel, etc.)
Strange, it really smells of lychee and muscat.
I also feel super fine effervescence. Nice acidity with a touch of champagne or white wine. It doesn't seem like junmai sake.
I liked it. Kamikimoto, each one has its own personality.
1,925 yen (tax included)
Kamikigen Junmai Daiginjo Koiomachi
The aroma is a strong yogurt smell + iso
The taste is sweet and sour just like the aroma! (The acidity lingers until much later, so it doesn't seem to be overpowered by strong flavored food!)
It's been four years since I've tasted it? I have not tasted Kamikigen in four years! I wonder if it's the sake quality they were aiming for, since there's a record of lactic acid type in the past notes too? 🧐
Second drink. I saw a bright orange label on the fridge over there. I couldn't see the brand, but when I asked for it, I found it was Kamikigen. It was a sweet and tasty, mellow and delicious. I was glad it was a hit.
The last restaurant is Kamikimoto.
Warmed sake.
Polishing ratio 55
Alcohol content 16%.
It has a nice crispness from the umami of the rice.
We paired it with yakitori (grilled chicken), and both the meal and the sake went well together.
