酒記「しゅき」
Recommendation from the liquor store.
Usually fresh out of the fridge.
The aroma is a beautiful, good aroma with hints of muscat, melon, and a hint of peach, but none of the above. The aroma is like an aroma that rises up and is fresh and alive with the scent of rice. It smells so good.
The taste is mellow and refreshing. It has sweetness.
The sweetness and freshness is like Mitsuya Cider.
The feeling is different if you drink the sake on the tip of the tongue and at the back of the tongue. On the tip of the tongue, sweetness and freshness stand out. On the back of the tongue, a deep bitterness emerges.
The transparency is very high.
Freshness → sweetness → slight bitterness → rising alcohol → sourness that goes away,
Sweetness.
The drinking experience is similar to that of water.
Sweet, tasty, tangy, fruity and elegant.
As the days go by (about 2 weeks) I detect green apple in the aroma. A bit of superglue. The palate does not feel old, but the impact fades. The second half of the wine when drunk, it is calmer than when it opens on the palate.
The sweetness remains the same and the fragrance is unabated. It should be drunk as soon as possible!
It should be served chilled in a wine glass rather than at room temperature.
We enjoyed it with sashimi, salted fish, fried foods, dry foods, and everything else. The acidity is so noble that it will wash down even oily or salty dishes.
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