寿梨庵
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I requested another glass of leftover bonito tartar, and requested that it be served warm with a robust sake...
A junmai ginjo from Kamikimoto, H30BY, another aged Omachi sake that we've been getting a lot of lately ❕.
He recommended heating it up, best at 52℃, so we carefully warmed it up 🍶.
What a luxury. ☺️
It has a wonderful rounded fullness, with rich flavors of sweet, spicy, and bitter, and a nutty, cocoa-like aroma.
This is not just for this dish, it has a wide range of protection ✨.
I felt a common denominator with the esteemed Etsukaijin 🤔.
After all, aged Omachi sake is good 😋.
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Masaaki Sapporo
Thank you for all your help, Jurian 👍Congratulations on your 400 check-ins 🎉I'm curious to see how the Kamikimoto raw sake aged sake is like 😋.
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寿梨庵
Thank you Masaaki Sapporo 😊.
I noticed the 400 after checking in 😅.
I don't feel any peculiarities or unpleasant taste of aged wine, but I can feel the depth and richness that can only be attributed to the aging process 👍.
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