At room temperature, it has a classical taste with clear umami and sharpness, but it may be a little closed.
It has a good balance of sweet and umami of soft rice and good sharpness when heated up to 50℃. 70% polished but elegant, it would be better not to raise the temperature too high.
Sashimi at a sushi restaurant is good, but the inevitable sashimi you buy at the supermarket is also good.
but the inevitable sashimi you buy at the supermarket is also very tasty.
Stringy tuna, sticky-sweet squid, too-chewy hamachi, and fishy salmon.
Still, Chiba sake, sake from Sotobo, is good.
This yellow sake is also good heated. Some people say that heated sake doesn't go well with sashimi, but I don't think there is any snack that doesn't go well with heated sake.
The 240th item is the hardness of the brewing water. Sake brewed with hard water is dry and crisp! Fruity aroma of OMACHI....mellow OMACHI flavor with a good bitterness that gives it a sharp edge! Good for seafood...today, I'm sipping on some raw tuna that my son served...
I drank it cold, sun-heated, human body warmed, warmed, top-heated, and hot.
All were delicious. It may be because it is a junmai ginjo, but it was relatively light and refreshing, and there was no strong lactic acid bacteria.
A drink after 2 weeks of abstinence from alcohol for some reason. It was delicious!
Alcoholic (Sake? It is easy to drink because it has a bubbly and sharp taste.) It is easy to drink because it has a nice sharpness.
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