コリーノ
On the autumnal equinox day, it became cooler and we had it warmed up. It was Okuharima Yamahai, which I bought at the brewery in the summer. It was about the right temperature to warm up to about 45° by slowly heating it in hot water.
The color was a light golden brown, the aroma was soft and floral, and the acidity was clean and refreshing. It was a perfect pairing with steamed Banshu Hyakka Jidori chicken in ponzu sauce! It was a treat.
Okra and green peppers are almost at the end of their season, and autumn is about to begin in earnest. Let's enjoy good sake again this autumn, the season of appetite.
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