SAMURAIZ
Sake Chronicles of Ishikawa The second bottle of the first bottling, Kagatsuru by Yachiya. It is a junmai ginjo made from 100% Hyakumangoku No Shiro, Ishikawa's promising sake rice.
It has a peachy hint of sweetness and dark umami and acidity. The alcohol and bitterness come in at the end, and it finishes clean and crisp.
Today's entrée is shime saba (mackerel). When the sourness of the shime saba (mackerel) lingers in the mouth, the sake is paired with it, and the sweetness and umami of the rice is quickly brought out, followed by a refreshing finish.
This is "delicious! Sushi and sake go well together, don't they? It was also a perfect match for our vinegared food, shime saba (vinegared mackerel).
Unfortunately, it is a unified bottle of 300 ml, so it will be finished soon.
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