Small bottles purchased at the station store.
All ingredients are from Wakayama Prefecture.
It is dry but mellow.
It has a sense of transparency.
It is very easy to drink.
The color of the bottle is beautiful.
Sashimi, it looks good. This goes well with it.
Cucumber and pickled eggplant, also goes well.
Vinegared crab cakes, not too bad, not too bad.
Tempura, good or not so good.
Rice with takikomi go well with this.
However, it goes well overall.
This is proof that the sake is good.
I think it goes well with everything.
Purchased as a birthday gift for my wife.
Assamu, crisp and fruity.
As the day goes by, it becomes rounder and calmer.
Yet, the sharpness is evident.
My wife said, "Even I can drink this.
It is not sweet. The color of the bottle is blue, so I couldn't tell, but when I poured it into a bowl, it had a yellowish tint. My partner said it smelled like vanilla. Is he right?
The taste was not particularly unique, and I felt it was a safe, mid-palate ginjo-shu. However, as "Satoko no Sake" changes with age, it may be something different next year.
It seems to be a sake made by the daughter of a sake brewery in Wakayama.
All the ingredients are from Wakayama, and it is a bottle filled with care.
It's refreshing and easy to drink, with a bit of acidity.
Rather than dipping sashimi in soy sauce, I prefer to pair it with sashimi with salt or lemon.