Bijofu純米吟醸 秋酒
くろりん
Hiyaoroshi in autumn.
I happened to pick up a bottle of hiyaoroshi at the nearest liquor store on my way home from a visit to an antenna store in Kochi Prefecture.
The aroma is not that strong, and the rich flavor in the mouth has a crispness that quickly fades away.
However, the sharpness changes to a mellowness after the food is served, making it a model sake for a mealtime drink.
We enjoyed this sake with surumeika (Japanese common squid), tuna, horse mackerel sashimi, stir-fried eggplant with sweet and spicy soy sauce, and edamame (green soybeans), the last remnants of summer.
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