BacchusNY
Here is a bottle to accompany you this evening. A low-alcohol (13%) honjozo. How about the harmony with food? When I opened the bottle, I found ripe fruits followed by a weak acid aroma. Pears? Grapes? On the palate, a strong sweetness is felt, followed by a long aftertaste. Is it longer than the image of Fortepiano? But when you take a few sips, the sweetness seems to disappear. It is a difficult sake. A little bitterness when paired with Chinese stir-fried taassai. After steamed cauliflower with aurora sauce, the sweetness becomes more refined and delicious. When paired with the main course of saikyo-yaki silver mackerel, the bitterness comes out, but this is also possible because you want another bite of the sweet flavored fish. It was a delicious sake with the low-alcohol sweetness adjusted by the alcohol!
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