かいこま
Expensive Junmai Daiginjo in a wooden box.
The alcohol level is 15 degrees C. The aroma is modest, but in the mouth, the flavor is robust. It has a subtle sweetness and spiciness typical of Hakurakusei and a sense of transparency.
Since I first encountered Hakurakusei at an izakaya in Sendai, I personally drink Junmai-Ginjo class at home or at local izakayas as a brand that goes well with seafood (especially dried sea bream), but this expensive Junmai Daiginjo, which I drank for the first time, is in a way beautiful in another dimension.
Therefore, tonight, I paired it with a refreshing bigeye tuna sashimi instead of dried sea bream.
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