まっつ
Risshun Asa Shibori, sent every year by a friend in Yamagata, arrived on 2/4 and we had it on 2/8. I'm a little late, but I'm registering now 😓.
It has a melon flavor from the tangy and dry taste, a lingering spiciness in the back of the throat, and lemon and grapefruit at the end. I enjoyed it for about a week. This year's is delicious 🤤.
The entrée was delicious with crumb cheese, yellowtail, swordfish, and bonito sashimi that we got from Taiwan.
Rice: Dewa Sanzan
Rice polishing ratio: 50% Sake degree: -0.24 (according to the Internet) Acidity: 2.59 (according to the Internet) Amino acidity: 0.98 (according to the Internet) Alcohol level: 17
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