ch_a_ma
Junmai Ginjo Kingyo
I love summer sake.
When I reach the end of the day after fleeing from the blazing sun, I sip a glass of sake, cooled down to a crisp, and the taste is refreshingly cool, like the sound of wind chimes running through my body.
For those of us who do not like the heat, it is one of the few pleasures of the summer season, and it can be said to be the water of life that helps us survive the harshest season of the year.
The one that drew me into the world of summer sake was none other than Abekan Kinko's. At first glance, it looks like a plain white label, but it is in fact a goldfish.
At first glance, the label is just plain white, but if you look at it from the back, you will see goldfish, goldfish, and more goldfish swimming in the sake. I was elated and surprised by the presentation, which was right in the middle of the summer season. There are many sake in the world, but it is not so easy to find a sake that tastes good even before you drink it.
The taste is nothing to sneeze at either. It has a dry, light mouthfeel, a moderate acidity, and an umami aftertaste that is neither too strong nor too weak. It is sure to go well with almost any cool food, such as sashimi, chilled tofu with plenty of yakumi (condiments), and somen noodles served with chilled tsuyu (soy sauce).
All of the dishes are tailor-made for summer and are the essence of sake made in a country with four distinct seasons. It is so summery that it would be safe to say that there is no summer sake without goldfish.
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