BacchusNY
This is a draft version of the sake we drank last spring. When the bottle was opened, the aroma was weak. When you put it in your mouth, it starts out dry, but as you swallow it, you will taste a sweet aroma and finish with acidity. It is like a white wine. It is delicious. Tonight we had yellowtail shabu-shabu. It is a hot pot with sesame oil, which Chef Kasahara invented. The acidity of the sesame oil and the fishiness of the yellowtail are reset by the acidity of the sesame oil. It does a good job. Adding yuzu kosho (Japanese citrus pepper) increases the sweetness of the sake, which is also good♪
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