BacchusNY
Tonight is my favorite sake, Tasake, raw sake. I can't stop being excited. When I opened the bottle, I was greeted with a gorgeous ginjo aroma. When you pour it into the glass, it has a beautiful light cloudy color. When you take a sip, you feel a tangy sensation on the tip of your tongue, followed by the umami of the rice. As you swallow, the acidity lingers on the back of your tongue. When paired with a salad with sesame oil dressing, the sweetness is firm and the sourness mellows out, doubling the deliciousness. The lactic acidity of the pickled sugukina does a good job of enhancing the sake. After the pickled Spanish mackerel with sake lees, it washes away the sweetness and fat of the fish and is irresistibly delicious!
Japanese>English