自然酒生酛 純米原酒
ぽわんぽわん
It is lactic acidic, sweet at first, but later it quickly disappears with sourness and spiciness. After thinking about what to pair it with, tonight I decided to go with Korean prepared japchae and seafood kimchi jjigae. I predicted that since makgeolli goes well with it, it should be fine, and I hit the jackpot: ‼️ It was delicious: ❣️
What would go well with Japanese side dishes? Natto rolls? Fukushima's local cuisine? I still have half of the bottle left, so I'll try some trial and error.
< Postscript> On the 3rd day after opening the bottle, the taste has changed roundly. Is it really the same sake? It is so cohesive that I wonder if it is really the same sake. Don't be satisfied with just one glass when you go out for a drink.
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