酒屋 巡
I'll tell you a little story about last night.
We had dinner at the office on time.
We didn't even go to the self-imposed restrictions that my boss has been into lately (not that it's a bad place, but in this day and age, it's self-imposed), and as usual, we came home without drinking enough.
When I was wondering what to do, I found a bottle of No.4 and a piece of cultured sea bream which I didn't drink yesterday.
Oh, it's such a waste not to eat it.
So I drained the water and salted it as usual, and prepared for a drink.
We also had some Gouda cheese, so we were in a good mood and relieved our stress.
Kikuhide. A sake from Nagano prefecture. I think it's called Junmai-shu (I forgot to take a picture of the label on the bottom of the bottle).
This time we'll drink it cold.
It has a refreshing aroma with a hint of green apple.
The sweetness of the rice is clear and crisp. There is no bitterness or astringency.
It has a good amount of umami. There is a slight sourness...or is it the aroma?
In a good sense, it is a sake that is not like Nagano...is it?
It is like a refined version of the sweet rice sake of Tohoku.
It's perfect with sea bream! Cheese is one more thing I feel is a waste.
It's not to everyone's taste, but it's a delicious sake.
If you can drink amazake but don't like sake, this might be good for you.
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