なまころ
The watery mouthfeel is followed by a firm amino acid umami. The acidity, which is firm but not too strong, lingers in the aftertaste, giving the impression that the umami is not cloying, but rather a cohesive flavor.
When I ordered this sake to go with kombu-jime flatfish at a sake shop, this bottle was recommended to me. It is true that the strong umami of the kelp and the flatfish that has been sitting on the kelp for 6 days is not overpowered by the umami of the sake, and the sake's acidity does not leave a lingering aftertaste but rather pushes it down the throat at once, making for the perfect marriage.
Japanese>English