Denshu特別純米 山田錦
なぎすけ
I opened a bottle of sake that I had left over at the end of the year. Last time it was just a special junmai, but this time it was Yamadanishiki. I was looking forward to it. I started with it at room temperature. The Yamada-Nishiki had a better aroma and more depth. After all, Yamadanishiki is the top sake rice. It's gorgeous, but not unpleasantly sweet, and has a nice crispness. I set the temperature to 45 degrees. The aroma of cooked rice passes through my nose. When I drink it, the acidity comes through, but it's not overpowering and I don't get tired of drinking it. I can drink it easily. Tonight, I served it with sweet pickled fresh ginger. Well, it's delicious. It goes well with too much. This is a versatile sake that can be enjoyed cold, at room temperature, or warmed.
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