Gentle on the palate, with soft umami and moderate sweetness. It is a well-balanced sake with a crisp aftertaste.
The accompaniment is the harmony of the autumn swordfish (original dish by the owner, a musician).
Rising Toburi ka.
The taste and spiciness of the first half of the bottle.
From the middle stage where the umami comes slowly, the rough spiciness and umami float and sink in the aftertaste.
Sake drunk at a sushi restaurant in Asahikawa
Sake made at the Kamikawa Taisetsu Brewery in Tokachi.
Dry but tasty, and looks good at higher temperatures.
The snack was herring tataki.
This was my first time to taste raw herring. It is similar to horse mackerel or saury, but it is fatty and has no smell.
At Oborozuki
