BacchusNY
Brewed with Akaban Omachi, this is our accompaniment for tonight. To match the sashimi, I went all out. What kind of marriage will it be? When the bottle is opened, it has a ripe gourd-like aroma. It's not as floral as it sounds. In the mouth, the peach aroma and elegant sweetness is nicely washed away by the acidity. The sizzling sensation on the tip of the tongue is pleasant at the end of a hot day. The aroma made me a little excited, but I was wrong. It is delicious! The sea bream salted with wasabi is a good choice because the sweetness of the fish makes the sake refreshing and light. When paired with the boiled sardines, the sweetness and acidity of the sake washed away the flavor of the fish, making it easy to enjoy. The sake enhances the sweetness of the red clams, which is also delicious. The richness of the shirasu (baby sardine) with pickled egg yolk is also refreshing and irresistibly delicious. The final dish is a charbroiled hamburger (laugh), which is as fruity as the slightly sweet flavor, and is amazing, Okka-san.
When I tried it in a glass of champagne, it tasted lighter and more bitter. This is no good. I thought it would go well with it.
It's fun to drink something that shows many different faces!
Japanese>English