やす
I bought a bottle the other day at Kobe Hankyu.
While it was my first brand, I am sure that it is a sake from Takashima, Shiga! So, I bought it. And it's "Noto Toji" ✨✨.
I went home and opened the bottle after being happy with the one cup of Shinkame 🐢 I just had.
The entrance aroma is thick and acidic, like whipped cream. There is also an aroma of rice like sweet Kamishinko.
In the mouth, the soft and gentle sweetness of rice spreads gently on the thick acidity at the entrance, and at the same time, the crisp and dry acidity slowly follows to the finish. The sharpness gradually spreads, with no unpleasant bitterness at all and a clear acidity.
This is extremely delicious!
I thought it might be one of the sweet, delicious, clean types that have been popular in recent years, but from the mid-palate to the finish, it has a wonderful balance of acidity and a nice bitter sharpness.
This mid-palate umami and the wonderful sharpness of the finish seem to go well with almost any home-style Japanese food. I thought it would go well with meat and potatoes, komatsuna and fried bean curd, or any other dish that uses dashi (Japanese soup stock), but when I looked in the fridge, I didn't see anything of that sort 😆😆😆.
But this is really great.
The temperature rises a bit to almost room temperature, which is a wonderful temperature range because you can feel the flavor of the rice even more ✨.
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