BacchusNY
I was in Awamori country for a while for work and then vacation. I drank a variety of awamori, and it was a lot of fun. The cherry blossoms have yet to bloom, but it was perfect for today's spring weather! When I opened the bottle, I found a floral and gorgeous ginjo aroma. It is a wonderful aroma. In the mouth, there is a refreshing sweetness followed by a pleasant acidity. As you swallow, the aroma of spring flowers wafts into your nose. It is truly a sake for spring. Delicious! It goes well with the noodles with soaked norabo-gai (boiled greens) because it offsets the weak bitterness of the sake and makes the sweetness stand out! There is no reason why red clam sashimi should not go well with Okinawan salt. It refreshingly washes away the oil from the butcher's chicken cutlet, and it doesn't let the peculiarity of fried pork liver get the better of it. It is also delicious with salted island rakyo (Japanese leek) and tofu paste. I can't stop drinking! As usual, we are still in love with sake (lol)!
Japanese>English
ジェイ&ノビィ
Hi BacchusNY 😃.
I would love to visit Awamori no Kuni 🏝️ 🥹.
And Kochira Tasake! It's waiting in our fridge 🤗 great time😊 looking forward to it!
Japanese>English