sikamaru
At the usual restaurant. Junmai Daiginjo of Juromanto, once fired.
It has a deep, lustrous richness and a mellow aftertaste.
It may seem a waste of sake as a food sake, but it would be fine as a reward for a meal after a hard day's work.
It is not autumn yet, but the ingredients are gradually becoming more autumnal, so I wonder if from now on we will be able to sense the season through food rather than temperatures.
But in the end, the temperature will have a great influence on the ingredients, so I doubt it will happen.
It is the kind of sake that makes you think about things like this, and it is a slow, luxurious time to enjoy it.
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