零生
The other day, when I drank it at room temperature
I found it to have a lactic acid drink-like sourness and sweetness.
I had Akizuka Senju cold.
Last time I had it with caprese salad
I thought it went very well with the caprese salad,
This time, I served it with herb & garlic cream cheese on crackers.
cream cheese on crackers.
I paired it with
I knew from books that temperature changes the way you perceive flavors.
I had read in books that temperature changes the way you taste,
I didn't expect it to change this much!
When served cold, it was much drier and sharper,
It tasted much drier and sharper.
At room temperature, I thought it tasted like white wine.
but when served cold, it tasted like a dry Japanese sake.
I was again surprised by the charm of sake. ☺️
So, I had to hurry to make a new dish,
I added Korean seaweed and dried scallops
and dried scallops as snacks.
I'm going to hold a championship to see which one goes best with which one! 😂😂
The conclusion was cheese crackers 🏆.
I think it's a drink that goes well with caprese and basil.
I wonder if it's a drink that goes well with basil type drinks: ......🤔
I think the creaminess of the cheese is also a good match for the dry wine,
I think the creaminess of the cheese is also a good marriage with the dry wine.
For the first time, I was able to experience the change in taste depending on the temperature of the sake.
I enjoyed the world of sake even more 🥰.
Japanese>English