flos_lingua_est
Here it comes, Kuroryu! We've had two autumn harvests, so now it's time for the popular Doroguchi. I've seen it posted many times but this is my first time to drink it.
It is orikagara, and there is a very soft tailing. When you turn the bottle upside down, you can see the tailings dancing as if you were looking at a tank of jellyfish.
The standing aroma is melon and magic ink, a bit more pronounced than banana.
When you drink it, it is very tasty at this point with a strong umami as if it is a powerful sake. The acidity gives it a juicy, fruity character, which is why it has a classical yet modern taste. The wine finishes with a medium to slightly strong bitterness.
It is unmistakably a food wine, but I think there are many people who can drink it on its own. I would recommend it to be chilled for a meal because you want to taste the mellow flavor.
For sashimi, I recommend strong flavors such as tuna or blue fish, and for Japanese food, I think it would go well with pots, stews, and Chinese dishes with a slightly strong flavor. It seems to go well with the bitter taste of green peppers in chinja rosu!
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