BacchusNY
This one with a very cute label is my companion for tonight. It has been two years. When I opened the bottle, I found that it was not an aromatic type of wine. When you put it in your mouth, you can still feel it on your tongue. There is no sweetness, but hot, sour, and bitter flavors that follow. Did I leave it too long? Is this the way it should be? The komatsuna soaked in soup stock and soy sauce makes the sake even spicier. The okara (bean curd) stew is sweet, but it brings out the sweetness of the sake a little. Strange. Chicken ball soup with ginger may also bring out the sweetness. I think it is a dry type that doesn't disturb the food.
Japanese>English