一本義 仙介🇺🇦
This sake is from Fukui City, Fukui Prefecture.
A brewery that strikes an ambitious approach one after another.
The chic fish label. It is said to be a sake that goes well with mackerel.
Today, there was no good grilled mackerel, so I greeted it with canned mackerel boiled in water, tuna, and bonito sashimi!
The spiciness is strong and penetrating.
The sweetness comes immediately, full of richness and with a strong flowery aroma. The core is strong with a strong sweetness.
The sweetness takes on the greenish smell of the blue fish, and the strong aroma and spiciness make the flavor of the snacks go down smoothly. The aroma that comes after the flavor has been washed away is a nice touch. The strong flavor of the fish is cut by the sake.
The second sip of the second cup of sake, the strength of the sake becomes limpid and the freshness washes your mouth.
How about when it is warmed up?
Lactic acidity rises. The spiciness rises to accompany the acidity. The spiciness is backed by the acidity.
The spiciness is like a caress and wrapping around the taste of the fish. Then, it disappears softly.
Both cold and warmed, the approach to the fish shows a completely different face. Very interesting (in the style of Mr. Fukuyama, not Master Zakoshi).
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