雛山
Hiyaoroshi (2)
As soon as it enters the mouth, the spiciness and sweetness of the alcohol are perceived somewhat strongly.
As it is warmed by the temperature in the mouth, the umami is gradually felt in the back of the throat.
When paired with buri daikon (radish), a favorite dish of mine, the umami from earlier is clearly expressed as "the sweet umami of rice". The spiciness has been removed and a pleasant umami and sweetness spreads in a rounded way. ......
To be honest, I don't often taste rice in sake itself. ...... but, as in this case, I can feel the sweetness and umami of rice when I chew it well, and it makes me happy to realize that sake is made with rice. It makes me happy to realize that the sake is made from rice. Delicious!
As usual, it is difficult to describe the aroma and taste I feel... If I could use a concrete metaphor like the name of an ingredient, I would be able to get closer to the charm of the sake in front of me, but I can neither perceive nor verbalize it in an abstract way yet. Practice is the only way!
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