寿梨庵
We asked for a pairing at a Chinese restaurant with a single small plate course 🍷.
The only sake offered was Niimasa 🍶.
Other wines included Gewurz and Syrah from the south of France, red and white from Burgundy, orange from the Loire, SB from Alto Adige, and 12 year old Shaoxing wine. Lots of natural 🌱
Tangerine is new to me: 🙇♂️
Black abalone with white wood ear and coconut sauce? with coconut sauce 🥥.
The sweet and sour taste is very appealing, but the sweetness is not so much. It is like a condensed version of the yellow fat orange. I feel more orange (tangerine)🍊
The taste is calm and it seems like it has been a while since the bottle was opened. I think it was probably more gorgeous and more distinctive when it was opened, but I think this is better to match with food 🤔.
I didn't really feel the necessity of it being a sake, but it did complement the food: ⤴️
It has a fruity, modern flavor, so it didn't feel out of place in between wines, etc. 😋.
What I admire about drinking Niimasa is that it doesn't really insist on using the sake yeast or wooden vats, but it definitely plays a part in the modern flavor ✨.
Japanese>English