BacchusNY
Tonight, I'm feeling a bit janky, so the main course is pizza. I wonder if the strength of Junmai sake would go well with it. This sake is said to be brewed with Yamada-Nishiki, which is pesticide-free and chemical fertilizer-free. When the bottle is opened, the aroma is a bit organic. In the mouth, it has a very complex taste. At first, it was dry. As you swallow it, you feel sweetness, followed soon after by a firm acidity and a weak bitterness. When drunk in a white wine glass, the sweetness on the palate weakens and the bitterness disappears, making it easy to drink. After the pickled eggplant, the organic flavor and bitterness become stronger, so it is not so good. It is good with fresh wakame seaweed and soaked ginger. When paired with shellfish or sweet shrimp sashimi, the sake seems to lose some of its character. Finally, the pizza was served. The strong flavors of tomatoes and cheese are not overpowered by the sake, and the sake keeps its good taste. It is probably a better match for a strong flavor than for a light Japanese dish.
Japanese>English