かりん
It was given to us because it had just been in the store.
It is a well-balanced sake, but when you sip it with a strongly salty fermented fish-based meal, the saltiness and the taste of the fish are concentrated, and the salty taste stands out and bursts out in your mouth, making the experience even more delicious. Like the combination of heavy wine and cheese...?
I had been buying Uguisu in the garden at the basement of a department store in Hakata and drinking it as a side dish, but I was a bit impressed. However, I have already had quite a bit to drink, so I will have to re-evaluate the above impressions.
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