BacchusNYI've been a little out of sorts and haven't posted in a while. I have been drinking, though. A dry sake, which I don't usually buy, was my companion this evening. When I opened the bottle, it had a juicy aroma that made me drool. Slightly organic. In the mouth, the flavor is hard to describe. It is dry as it is, with a strong acidity. The weak bitterness accentuates the sharpness of the throat. When combined with hijiki and tuna simmered in miso, it turns into a very refreshing drink. It is delicious water. After red cherry tomatoes, it is still okay, but after yellow cherry tomatoes, it is very bitter! It doesn't go well with yellow tomatoes. When I paired it with shishamo fish tempura, I felt sweetness for the first time in combination with the bitterness of the ingredients! Let's start the comparison. See separate thread.
Japanese>English