新舘幸樹
This is the first sake from Kanagawa in six months.
This will be the first time for me to visit the brewery as well.
I chose this sake because I was planning to have sashimi today.
From the opening of the screw. Since it is freshly squeezed, it has more aroma than I expected. It smells like sake from a long time ago. I have a bad feeling.
The first thing you notice is the freshness of the new sake. Then comes the spiciness and sweetness at the same time. Finally, there is bitterness. The bitterness lingers for quite a long time. It might be better to warm up the sake. The impression is that it is an ordinary sake with no sharpness.
Then, I paired it with sashimi. In my mind, Sagami Bay is famous for shirasu (baby sardines) and horse mackerel. This time, I paired it with horse mackerel.
I was surprised. The firm horse mackerel and this sake are very good together. Tuna is also quite good. The strong bitterness is neutralized by the fish, giving it a sharpness.
Also, the sweetness of the shellfish is enhanced when paired with hontsubu mussels.
It is a sake that seems to go well with fish dishes. Boiled fish is also good.
I think it lacks the volume to match with meat dishes. It is the first sake I have enjoyed in a long time.
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