うるし
Alcohol content: 15.5%.
Grape Variety: Omachi from Okayama Prefecture
Rice polishing ratio: 65
Taste & Aroma
The aroma was mild, but the taste was very impressive. This time it was refrigerated, and perhaps due to the temperature, the first few glasses were watery. There was a cleanness here that reminded me of Hanayuup. However, as it became tepid, the taste changed considerably. The moment it entered the mouth, the sweetness and lightness spread, but gradually turned into umami. This alone is delicious enough, but I think the true essence of this sake lies beyond this point. As it is light up to this point, I thought it would have a nice sharpness, but that was not the case. The complex aftertaste reached its peak in about 3 seconds, and I was able to enjoy the lingering aftertaste for more than 5 seconds. I was very happy to enjoy the change in flavor and the lingering aftertaste.
[Food to be served with
This time, I paired it with Negitoro Donburi (Negitoro Bowl). This negitoro has a strong flavor just before it becomes fishy, and was a perfect match for this sake.
This sake is very light, especially when chilled with ice, so it goes well with sashimi of white fish such as sea bream and yellowtail. Also, when chilled to lukewarm, it has a strong umami and aftertaste, so I think it goes well with sashimi of red meat fish such as tuna and bonito.
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