It has been a long time since I have encountered a tasty sake. It is crisp and dry. However, you can enjoy the full flavor. It is a mysterious sake. Of course, it is a food sake. It is a perfect accompaniment to light-flavored dishes rather than meat or oily dishes.
A souvenir from a trip to Lake Biwa. Purchased at a local supermarket.
It is full-bodied, but has a refreshingly sour and sweet taste.
I drank it cold, but I heard it is also good heated.
Characteristics: This sake is made using the Edo period (1603-1867) "tomizujikomi" brewing method, in which only a small amount of water is used to brew the sake, and is characterized by its dense yet refreshing and intense flavor.
Origin of the name: The exclamation mark "! in Japanese is read as "Amedare," which refers to the miraculous harvest of sake rice and the surprise at the delicious taste produced by the tojumizu-jikomi brewing method.
At Kuwabara Shoten, a nice corner store in Gotanda, I requested "something refreshing like wine, but not too sweet." He recommended this one, saying it was unique but up front.
It is said to be aged in red wine barrels, but it goes far beyond the aroma of wine barrels and is like a superb cocktail. It tasted like a dry martini. Interesting: ❣️
Last of the day.
The spiciness and umami of the full-bodied flavor.
The spiciness in the middle part comes with a zing, and the spiciness and umami dominate until the back of the mouth.
My favorite robust type. It has a strong acidity and spiciness. It has a unique taste that I have never had before.
It would be good with sashimi.
I wanted to try it at different temperatures.