PNKIt has nothing to do with spring deer.
A small bottle purchased at a supermarket.
It was at room temperature, so I chilled it in the freezer, but it was too cold. When I poured it into a boar cup, it was at the level of thickening.
That may be why I did not feel any aroma at all, it was just a refreshing cold sake.
After a while in the cup, it reached a good temperature of around 10 degrees Celsius, so I drank it again.
It was still refreshing, but the umami of the rice? I can feel the peculiarity of the rice well. I don't dislike it in this way. I see that the rice is 70% polished.
Then, there is a slight sweetness.
I paired it with a mostly homemade prepared dish.
Saba (mackerel) simmered in red miso paste, nice. You can feel the peculiarity of the rice more than drinking it as it is.
Miso dishes and sake with high rice polishing ratio may go well together.
Aji-nanbanzuke (horse mackerel), also good. I strongly felt the aroma of sake, which I did not feel at all. Maybe vinegar goes well with it?
Simmered sardine (ginger and ume plum paste), nice.
Negitoro maki and chikuwa cucumber, not too much or not too little, maybe the soy sauce is good.
Homemade salad (shiso dressing), not too much, not too little.
Half-price Japanese salad from the supermarket, neither good nor bad.
Overall, good.
Maybe it is a sake suitable for a supporting role.
Japanese>English