BacchusNY
Tonight's drink is an odd kind of sake corked with a cork. Not opened, but uncorked? Then, the cork gives off an aroma that is not wine, which is strange. Pouring it into a white wine glass, the aroma is less assertive, and I think I can find some acidity in the slight alcohol taste. It is like a white wine with a hint of rice. In the mouth, it has a velvety, thick texture. The sweetness is followed by a firm acidity. If you drink it in a regular sake glass, the aroma will be weaker and the acidity will be stronger. I prefer a wine glass, and my wife prefers a boar's-nose glass. When paired with broccoli with aurora sauce, the sweetness and acidity rounded out and the flavor of the rice stood out. It was delicious. When I paired it with fried pea pods, which are my favorite, the sweetness and salt of the peas complemented the sweetness of the sake, and the acidity helped the oil to flow away, which was also irresistible! It also goes well with fried bean curd with broccoli and cheese, then drizzled with burnt soy sauce. The acidity of the tartar sauce weakens the acidity of the sake, but it still has the effect of washing away the acidity after drinking, so it is very tasty. It was a fun sake that transforms itself according to the accompaniments, and the flavor changes dramatically depending on the temperature!
Japanese>English
BacchusNY
That being said, I hope that the brewery will be enriched, but I am saddened by this situation where we have to write on the label that we have to be careful about transfer buyers. I think it is wrong that the money that should go to the brewery goes to those who violate the liquor tax law.
Japanese>English