BacchusNY
Tonight's bottle is a 150th anniversary bottle of Hokusetsu. I don't remember a sake made with a rice called Koshitanrei. When the bottle is opened, a sweet fruity ginjo aroma rises. In the mouth, a complex flavor develops. After the sweetness is felt, the fullness of the rice follows, and the moderate acidity brings it all together. It is delicious. The light aftertaste is the embodiment of the rice's name. When paired with snap peas with cream cheese and okaka, the sweetness increases, but the sharpness remains the same, making it easy to drink. It asserts itself well after the main dish of grilled gyoza with soy sauce raayu or vinegar and white pepper, and remains easy to drink without losing its presence. It also goes great with the grilled shiitake mushrooms! Naturally, the second main dish, grilled hawkweed, is also a great match. No matter what you pair it with, it is a great sake that retains its deliciousness. I changed from my usual Sugawara glass boar cup to a white wine glass. The aroma is more pronounced, the sweetness is nicely attenuated, and the wine is transformed into an expensive white wine, which is very nice! The sake flowed from the glass to the back of my throat, leaving a sweet taste only at the back of my throat, which was very nice! I might recommend a white wine glass for this sake.
Japanese>English