BacchusNY
A slightly special sake, bottled in the store, accompanied me this evening. When I tried to open the bottle, there was a huge noise and the crown almost flew off. What a surprise! The aroma was mild, but slightly organic. When you put it in your mouth, you can feel the strong, squashy, acidic taste spreading on your palate. It was like a sparkling wine, so a champagne glass appeared. Drinking it with a glass of champagne, the flavor of the rice is enhanced and the acidity is calmed down, which is to my liking. The spicy steamed Chinese cabbage was a nice way to sweeten the sake. Combined with fried onions and mushrooms in butter, it refreshes and resets the palate. It is also good with grilled yellowtail with salt. After the sardine stewed in ume plum, the sake changes to a clean, dry taste, which is also possible.
It is an interesting sake that changes its flavor depending on the accompaniment, but I think it is a little too organic for my taste.
Japanese>English