さけまる◎
▶Aizu Miyazumi Junmai-shu Hatsushibori [a few days after opening].
When you open the bottle, it pops a little.
It has the strongest umami of the three.
The sweetness increases as it gets to room temperature.
This goes well with cheese!
▶Aizu Miyazumi Ginjo-shu
Mild aroma.
It goes in like water.
After drinking, a little acidity can be detected.
The final sharpness is clear as it passes down the throat.
Might go well with spicy food such as Chinese food.
Aizu Miyazumi Junmai Ginjo Miyamanishiki Nama
Sweet aroma.
Slight bubbles on the skin of the glass.
Mild, with no bitterness or astringency characteristic of Miyazumi.
Miyamanishiki is delicious with a refined sweetness!
I think it goes well with root vegetables such as burdock root.
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