okuyama
It has a slightly spicy wild taste, which is a characteristic of making a traditional sake.
The umami is not that great, and if you drink it by itself, you will feel it is a little lacking.
It is a good match for meat dishes and salty dishes like salted fish.
It can also be served lukewarm as an accompaniment to warm broth dishes.
This is a sake to drink when there is still a slight chill in the air until late spring.
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