BacchusNY
Here is one to accompany you this evening. The humidity is so high that condensation forms during the photo shoot. When the bottle is opened, a nice aroma comes up. But when poured into a glass, it has a slightly organic atmosphere. In the mouth, it has a strong flavor. It starts out dry, with a hint of sourness and a bitter taste that lingers in the throat. When paired with boiled komatsuna and shimeji mushrooms in ponzu sauce, the strong taste calms down and the acidity fades away, giving it a refreshing taste. After a hamburger steak with garland chrysanthemum and pork, the bitterness is reduced and the acidity refreshes the palate, which is good. However, with the main course of bean-curd soup with hot spicy sauce, the bitterness increases and it might be a little too much for me. I chose Junmai Arashigiri to go with it, but I think it was a bad choice (lol)! You may enjoy the seven changes depending on the accompaniment.
Japanese>English