BacchusNY
Continuing from the previous issue, here comes Ganki. This is a Junmai-shu made from Yamadanishiki. When I opened the bottle, the aroma was a bit organic. Since it is Yamada-Nishiki, I thought it would have a sweet aroma. The taste was just as spicy as the aroma. When swallowed, the aroma of ripe, sweet gourd passes through the nose. The sour and bitter taste lingers in the back of my throat. When paired with leek and bean sprouts with deliciously spicy malted rice, the bitterness of the ingredients brings out the sweetness of the sake and suppresses the bitterness, making it even more delicious. The Chinese stir-fried Chinese cabbage/tofu/fried tofu has a more bitter taste, which makes the sake taste even better. After potato salad, it is very refreshing. It is a light and dry style. The bitter taste is more pronounced with boiled mebaru, so there may be different tastes. Even the same ganki has a different flavor. This is why sake is so much fun!
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