お酒を飲むあちゃ。
Al degree 14.5 Acidity 2.8 Polishing rice 60
Physical condition △ Slightly stuffy nose ←
Weather rain
#Opening day #Snowy cold
The bottle is cherry blossom colored. The sake itself is clear and colorless.
First impression is an aroma of tree branches. It is a bit smoky on the palate.
It is said that the sake is harmonized with the acidity by leaving a little more glucose (glucose) in the sake.
The taste gives the impression of gentle sweetness and strong acidity. The aftertaste is crisp.
It seems to go well with meat rather than fish, cheese, cured ham, and Italian food. If you want to pair it with fish, maybe with carpaccio or ceviche...? It is more suitable for light dishes with acidity than meuniere.
I read that it tastes like wine, but it tastes more like lactic acid than wine (or is that my imagination?).
It may get a little dull after repeated drinking.
I think it might get a little dull after drinking it repeatedly.
Japanese>English