いっかいやすみ
It has a freshness that is typical of nama-shu, a strong drinkability that is typical of genshu, and a robust flavor that can only be achieved by unfiltered sake.
We served it with rolled vegetables with meat. I was enraptured by the crispness that neutralized the fat of the pork, and the fullness that did not lose to it.
I think it has been a while since I had a bottle of Honjozo. (Maybe I was just too drunk to remember...).
When I buy sake for myself, I tend to choose Junmai for some reason. I still have a negative image of it when I read that it is al-sozome, but the slight bitterness that spreads suddenly gives it a taste that is indescribably delicious. It reminded me somewhat of a line from a comic strip that describes honjozo as "for the improvement of sake quality.
I am not sure if this is due to the honjozo technique handed down by the "god of sake brewing," but it was delicious.
It has been a long time since I read Natsuko's Sake.
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