やす
It has been a surprisingly long time since I have had a sake from Kasumitsuru.
The standard Yamahai Junmai goes very well with seafood, not to mention crab. I guess each region has its own "palate".
This is the first time for me to try Kozumizakura.
It has a strong aroma of fermented yogurt on the palate. And it is mild.
The palate has a wonderful balance of rich, mellow umami and thick, gentle acidity.
This is delicious!
It has a safe taste that can be served with anything.
It is like "white rice" 🌾.
I really love sake that has a backbone that doesn't need to be served at any temperature ✨✨I had it chilled since we were at the restaurant, but I think it would definitely be great at room temperature or warmed up 🍶.
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