BacchusNY
Here is a bottle to accompany you tonight. I think it has been a long time since I bought a bottle of sake made from a traditional sake yeast yeast yeast yeast. When the bottle is opened, it reminds me of a ripe melon. In the mouth, it has a sour aftertaste with a strong rice flavor! It seems the lactic acid bacteria did a very good job. I started tonight with my favorite mayo Tabasco cabbage shreds. The sourness of the mayonnaise and Tabasco interacted with each other, weakening the acidity and increasing the fruity taste. It turns into an easy drink. The steamed squid with dashi broth has a sweet taste, and when combined with this, it turns into a dry and refreshing sake, which is also a good match! The yogurt flavor is also nice. It's fun to have different tastes depending on the dish.
Japanese>English