麹 Joe
We pulled out a bottle of Shinsei for the barbecue we were looking forward to.
The quality of the sake is such that you can drink it by itself.
The yeast, yeast mash, and junmai are all important parts of sake, and the sake rice is also very particular.
The taste is not harsh, but the assertion stands out. It is easy to see that when you get right down to it, you are heading for a different vector than that of a sake for food.
I'm a commoner, so it's hard for me to report on the food, but if you drink it at a smart restaurant in the city, I think you'll find a different marriage.
But it's good to be able to drink what you want, when you want.
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