YUKO
❤️❤️💛
Semedyne smell.
Mellowness, heavy tannin-like astringency and also a plummy richness.
Unfiltered raw sake feeling, I like it.
The acidity, the sharpness, I like it.
But I found out that I don't like the Semedyne type very much.
I tried it with various cheeses today.
smoked salmon and cream cheese
Blue cheese
Aged Asiago
Sansho cheese
Smoked cheese
Negitoro seaweed canapé is a good match ○+.
On the third day after opening the bottle, I served kingfish sashimi with liver soy sauce. I also made a bone wine with boiled ponzu and warmed it.
Personally, I preferred it not warmed. It might have been better to add water.
It goes well with fatty sashimi.
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