As if to say that this is a "big hot" sake, it is crisp and piquant from the moment it enters the mouth, but it is not hot and spicy all the way through.
The umami flavor fades away moderately, and the end result is a very dry taste.
It is not just spicy, but spicy with flavor.
Combined with the aroma of the sake itself, rather than the ginjo aroma, it is a very hard-core dry sake.
This type of sake may be rare nowadays.
It is similar to Kochi sake in that it can be easily matched with everything from sashimi to simmered dishes.
Daijariguchi Junmai🍶Iwate rice🌾.
I had it warmed up. ♨️ Acidic. Dry. Crisp. Cajun chicken? It's also good with Cajun chicken. The endorsement says it goes well with Morioka cold noodles, which may be true. It is also interesting for pickled wasabi. It is also good with vinegared Sanriku wakame. It is a local product, after all.
Soba Restaurant Otaka @ Shiki 20241026
This is my first time to drink Tsuki-no-wa.
I had it heated 🍶.
The first aroma is sweet with a hint of acidity.
The first aroma is sweet with a hint of acidity.
It's a delicious one that can be enjoyed in small sips 😚.
It was delicious 🍶.