Kiyo
I mistook it for a daiginjo because it had a ginjo aroma that I liked. I couldn't find the same label on the brewery's website.
The aroma that passes through the nose is sweet and reminds us of the high sugar content.
When you put it in your mouth, the ginjo aroma that is released spreads comfortably.
I think the feeling that clings to the tongue is a characteristic of sweet sake with a high sugar content.
In the throat, the sweetness is mixed with a faint bitterness in good balance, leaving a lingering aftertaste.
The sharpness can also be classified as good. Therefore, it is a very good line as a food sake. At the restaurant, steak is served with wasabi. Stewed liver. The cheese is Parmigiano Reggiano. We had dishes with such a robust flavor, and it was a perfect match.
Because of its high sugar content, I don't think it's suitable for heating sake, but I'd like to buy some and try it.
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