Speaking of good sake, good snacks go with it!
I enjoyed a glass of bentenmusume with fresh ginger and cucumbers that I harvested myself.
The power of Tamakae is astonishing.
I can't drink a lot of it, but it makes an excellent after-dinner drink.
It seems to be a springtime sake, but the master of the restaurant recommended it to me as his favorite.
It has a strong alcohol content (19-20 degrees). It has a strong, robust flavor.
First drink. Opened the bottle on the day of purchase and started drinking two weeks later.
Almost no alcohol smell. Lightly chalky. I will start with 60°C.
Mineral and withering, but clean and calm.
A slight raisiny ripeness comes out and it becomes spicy and sharp.
As it cools, the acidity becomes stronger.
Room temperature and light cold sake is also good. The syrupiness and bitterness become stronger but enjoyable enough.
It is an orthodox dry matured sake that can be drunk with peace of mind, but it is elegant and beautiful. It is not cloudy.
It is still young at 2 years old. It is surprisingly good with light white fish, but it is better with simmered dishes. In any case, I think it is a reliable brand.
That way! Isn't strong wine pretty refreshing? What do you mean, she's clear but heated? I was thinking, "Oh, that's it! It has a rich aroma and a fluffy but clean aftertaste.
H29BY, light yellow in color. At room temperature, it is rather dry.
When heated, the mild umami opens up, and the acidity of the sake's natural yeast gives it a tight hold.