Kuma
This is the first time I drank sake from Shiga. I'm from Tohoku and not familiar with the breweries in Kansai, so I didn't even know it was famous there.
It's not so much that it's dark, but that it has a delicious flavor. It has a flavor that makes me want to pair it with meat dishes, but it may not be suitable for our lightly seasoned, vegetable-rich home cooking. It is made in a wooden tank and has a wooden feel to it. It's so good that you want to drink it in small sips, but you'll end up having another. I can understand why you would want to let it sit for a while. I also wanted to use a light sake from Tohoku as a chaser. LOL!
Japanese>English
Kuma
I thought it would not go well with raw fish, but it went well with bonito sashimi with a lot of condiments.
Japanese>English