くらのすけ
As everyone says, it's a "gutsy" type.
The aroma is rich and you can feel its strength from the moment it hits your tongue.
However, there is no sense that the strength lingers on the tongue.
I can understand why it is called dry, but personally, I would call it umami dry.
I think it has that much umami.
The sake itself is so strong that I can't think of anything to go with it.
Surprisingly, Camembert cheese was a good match.
Japanese>English