Fujieda City. Cold sake.
It is easy to drink with a good mouthfeel.
The taste is clear without being cloying, but it has a robust flavor, as is typical of junmai sake.
It has a nice aroma in the mouth and a subtle sweet aftertaste.
It has no strong peculiarities and can be easily matched with a variety of meals.
(5) at a Japanese restaurant in Shizuoka City
While the theory is to serve hot dishes with hot sake, cold sake was served. The idea was to wash it down. The sake was refreshing and delicious.
The dish was white sea bream.
I always keep a bottle of Kikusen's special honjozo on hand. I always buy the special junmai, but this is the first time I've tried the honjozo.
I always buy special junmai, but this is the first time I've bought honjozo. Although it is not junmai (pure rice) and brewer's alcohol is added, there is no unpleasant alcohol taste and the aroma is mild, so it does not interfere with meals.
Easy to drink. It is smooth and easy to drink. However, I personally feel that it tastes better when drunk with a meal rather than as a stand-alone sake.
Oily food can negate the goodness of this sake, so it goes well with tsukudani (food boiled in soy sauce), simmered dishes, and other meals where you can feel the goodness of the dashi (soup stock).
I buy a bottle of this sake every year.
The taste is mildly delicious in the mouth when served cold, and the soft acidity spreads beautifully and pleasantly. The aftertaste is also elegant and gentle.
When warmed to lukewarm, it has a stronger acidity and a slightly spicy, powerful flavor.
The acidity is more pronounced in the mouth when served lukewarm, and the slightly spicy taste gives it a powerful flavor.
