BacchusNY
Tonight is another version of Tasake's Junmai Ginjo Yamahai. We are so happy to be able to compare them. When the bottle is opened, a gorgeous ginjo aroma rises from the bottle. It is a wonderful aroma. In the mouth, a hint of acidity follows the firm sweetness and brings it all together. It is delicious! The sweetness of the spinach with sesame paste is also good as it refreshes the sake!
After the dish of steamed kintoki grass from the home garden, topped with homemade dashi broth-based ponzu vinegar with dried bonito flakes, the sake becomes more fruity and irresistible. When mackerel rillettes are served on a baguette, the sake resets the smell of the mackerel and goes well with it too!
It was the same jungin yamahai, but completely different. I wish I could encounter this again. It was really delicious!
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