たっけん
I think Takezumi has a relatively dry taste. On the label, it was written that the local sake distillation smoky and heavy acid. What is smoky? I thought, and decided to drink it in a square. Is it possible that the smell of the sake cellar makes the smokiness disappear? (laughs) Maybe the smokiness is lost in the smell of the masu? I think so. I didn't understand anything, I was just soothed by the smell of wood. Is it better to drink it in a glass if it has a special taste? But even in a glass, you can tell it's a dry taste that hits you hard. Today, I drank it up with tofu and mozuku vinegar. I think it goes well with rich meat dishes somehow. It may become a habit.
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