叫ぶ蝶
I chose Ine Mankai and this sake to go with the leftover horse mackerel nanban from last night. I tried to match the acidity level of the sake with the food. The Ine Mancai was too strong in character to match well...but the Yuri Brewing Sake was a better fit than I expected. I left a high-alcohol (17%) sweet and sour sake at room temperature for a year and a half, and when the dishes and the acidity of the sake were in sync, the sweet and savory taste of the sake that has grown through maturation swelled and became delicious.
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