いーじー
Purchased at a liquor store.
This is the first hiyaoroshi after the start of this year. The first bottle was a bottle of Ryusei, which I have drunk many times.
The rarity is a little high. The store where it is sold is on the homepage of the brewery.
The recommended temperature is room temperature or hot, but I took it out of the refrigerator and let it sit for a while before drinking.
There is not much aroma.
It has a slightly sour taste and a bitter taste (?) peculiar to chilled sake. The bitter(?) and rich(?) taste, which is characteristic of cold grated sake, spreads in the mouth. It has a slightly acidic taste, but the bitterness(?) and richness(?) characteristic of cold-aged sake spreads in the mouth. The characteristic weight of Omachi is also felt.
The aftertaste is rather long.
We had it with fried oysters. It seems to go well with foods with strong flavors. According to the official recipe, it goes well with mushroom dishes.
It is for advanced sake drinkers.
Japanese>English