bap
Gift sake from master Hikaru-kun in celebration of his sake friend's birthday.
It is said that when Aki-shika is aged, it becomes Okushika.
The sense of maturity is modest for a sake that has been aged for 3 years.
I wonder if it is stored at low temperature.
The taste has lactic acidity like a classical sake yeast yeast.
It also has a grain and nutty taste.
It might be good if the temperature is raised to room temperature.
It matches with Hikaru-kun's mom's special grilled eggplant.
We shared it with the other guests and toasted together!
And so we were stuck in the mire of sake for the rest of the day.
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