しろくま
It is a sake of the kijoshu genre.
I bought this sake because I heard that it is a sake with a deep sweetness, which was created as a thought to make expensive sake by replacing some of the water added when brewing sake with sake.
Most sake is made in a three-stage brewing process, and kijoshu is made by adding sake instead of water during the final tomezoe.
It has a honey-like sweetness and a burnt aroma.
It has a light, clear taste reminiscent of Shaoxing sake, with a strong acidity.
According to the explanation, it should be tasted only on the first day, but after a few days, when it is drunk in earnest, the flavor will be balanced and it will be delicious.
It is said to go well with strong-flavored food, so we paired it with stewed motsu (pork cutlet), sweet conger eel, and grilled eel liver, but it was delicious because the flavor from the sake was connected with the umami, creating a sense of lightness and unity.
It is a sake that reminds us of the diversity of sake. Delicious 😋.
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