SAMURAIZ
It has become completely cold.
As the delicious, round, dried sardines appeared on the dinner table this evening, a bottle of "Hayashi" that was sitting on the stair landing made its appearance.
You almost never see 4-gou bottles of this sake, and since it is basically a bottle of sake, you can only buy it when it is cold. It has been a long time since I have had Hayashi.
At room temperature, Hayashi has a mildly sweet and umami taste that spreads in the mouth, followed by a light acidity, and a ginjo aroma that escapes through the nose and finishes quickly. The sake has a light acidity after that, and the ginjo aroma escapes through the nose, leaving it crisp and clean. The flavor seems to increase even more when it is lukewarm. It pairs well with the umami and saltiness of dried sardines. I am sure it would go well with oden.
Hayashi" is the best choice for this season, as it has a taste that does not tire you out. I wonder how long this bottle will last.
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