しんたろ
AKABU Junmai Ginjo has been on my mind for a long time. It has a nice sweet aroma of rice that is different from fruity. It was described as "green apple," but I have never smelled or tasted green apple, so I honestly did not understand what it was. Immediately after drinking, there is a gentle taste of rice, but soon there is an impression of a firm taste that could be described as astringent or bitter. There was a sense that it washed out any oily food that it was paired with, making it a very good sake for a meal. Personally, I thought it went well with avocado with salt, pepper, and olive oil, and sashimi in general.
I couldn't find it on the label, but the official website states that Gingin rice, a sake brewing rice produced in Iwate Prefecture, is used. With a rice polishing ratio of 50% and 15% alcohol, it was very satisfying even in small quantities, partly because of the robust aftertaste that comes on the palate.
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