The aroma that rises from the moment it is poured, probably due to the high sake content, is more like traditional sake than mellow.
There is a bit of sweetness, but the overall impression is cool and severe.
The lingering finish is long but dry on the nose.
I would like to drink it as a food sake, but I think it would be good with a variety of foods.
Looks good with sushi.
Post No.431
I always drink Tenhoichi sake on draft, but this was the first time I drank fire-brewed sake. It has no sweetness at all and is what is called a spicy sake. It has a strong body and umami flavor. It is a sake suitable not for before meals but during meals.
Matching with other dishes
Abura-gon-chiken◯+
Grilled willow flounder
Vinegared gizzards
Edamame (soybeans) Fat
Personal Favorite ★★☆☆☆☆☆☆
Memorandum: A Look Back at the Past
Sake rice Yamadanishiki
Polishing ratio: Koji rice 50%, Kake rice 55
Fruity and juicy. The aftertaste is firm. There is a sense of "shuwa shuwa".
I didn't recognize the schwash immediately after drinking it, but after a while, it was again delicious, leaving a firm aftertaste that was not unlike Yamada Nishiki.
