susan
Cold sake first
Powdery and fishing port aroma
Drink. Piriri. Rich apple mango sweetness, richness. Milk caramel flavor in places. As you swallow, heavy alcohol feeling. A little bitterness and astringency.
Next, 45℃.
A fishing port in the evening. What kind of snack should I make with the fish I bought at the port? What should I drink?
I drink it. It has an overwhelming sense of rice. It's sweet, rich and slightly bitter. It goes smoothly on the tongue. A light aftertaste. When you swallow it, it is a little sad at dusk.
Then 55℃.
The port welcomed the night. Quiet sea. Clouds in the sky over the full moon.
Drink. Pale time flowing slowly. I want this time to last forever. It is bitter, sweet, and light. When you swallow it, the bitter taste that makes the tongue rough is pleasant.
Finally, 65℃.
Rice bran. The alcohol feeling intensifies.
Drink. A dense trinity. It's not about the aroma or the richness. Everything is in harmony. Among them, the richness and bitterness of the rice stand out. When you swallow it, it's dense but light.
I think it is rare to find a sake associated with a port town. I wanted to pair it with dried sardines, horse mackerels and squid.
Powdery, port town, and sea breeze. I think those are the keywords for this sake.
I'm not sure if I'll be repeating it.
If I have a few bottles open in the next few months, that would be the answer!
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