ひえだの
From a friend's wedding, I was enjoying champagne in a 2.4 million yen a night room and before I knew it, it was Tuesday. I also drank some sake, but forgot to post it.
So, here's the rumored sake.
The rice polishing ratio is 90%, and the sake rice is not sake brewing rice, but rice.
The sake rice is not rice suitable for sake brewing, but rice. It is said that sake that has been aged for a week or two has a better flavor than sake that has just been opened.
Geeks write the opening date on the etiquette and store several bottles at different dates to compare them.
The color of the water is a deep yellow. It's been a long time since I've seen sake with this color.
The aroma is like a ripe persimmon.
When you hold it in your mouth, the highly viscous liquid sticks to the inside of your mouth and gives off a sweet aroma. Rather than an apple or a melon, it is more like a persimmon as the aroma suggests. The aftertaste is a little sour, and I feel like I'm eating more fruit. However, the sweetness is stronger than I imagined, and rather than gulping it down, it's more like a whiskey.
They want you to drink it like you eat rice, so I'll have it with a side dish next time.
Japanese>English