HAL2904
When I had it with sashimi, it was too sweet and I didn't want to drink it at all. I thought it was only an aperitif, but when I had the homemade venison ham from the owner of an old house Airbnb, I thought it might be a good match and drank it with it.
It's the opposite of how whiskey goes with chocolate, but it's like that.
I haven't figured out what goes best with it once you leave the mountains, so I guess it's best to drink it as an aperitif.
Quote from Liquor Shop Yosida:
Regular sake is made with 130 parts water to 100 parts rice.
In the case of kijyo-shu, 70 water and 60 sake are used for 100 rice as brewing water.
It is usually used in the final stage of the three-stage brewing process, called "tome".
However, there is also a method to use sake in all of the following stages.
However, the method of using sake in all of them is also studied.
One of the characteristics of sake is that it keeps its quality even if it is stored for a long time.
When stored, it becomes a heavy amber color and has a mellow texture.
Japanese>English