Eleventh contribution from the San Francisco Bay Area. Daiginjos are very popular in the US. I tried Junmai for the first time. The mouthfeel is round, and the moment it enters the throat, it is dry and heavy. I drank it with Yose-nabe, a traditional Japanese hot pot with broth made from dried sea bream that I bought at Asebino. It was a nice touch.
Classical sake-like aroma.
Umami with acidity.
Slightly spicy.
It has a strong flavor, but the breadth of flavor is moderate, so it is good with food.
It goes well with squid pickled in the sea.
A sports bar-like izakaya with a relaxed atmosphere.
Degree of liking ☆3/5
