Jikon純米吟醸 朝日
ペンギンブルー
The sake is made from rice called Asahi.
The aroma is rice-like but refreshing, like a pear.
It is a little tingling, perhaps because it has just been opened.
When you put it in your mouth, you can taste the umami with the acidity.
The acidity is not sticky and does not drag on, while the umami has a strong outline, but it does not expand and is pleasantly attenuated.
Onion slices with dashi ponzu (Japanese soup stock) goes very well with it.
Smoothness increases as the temperature rises.
It is delicious. Delicious.
Shokusai Tatsu, Kinshicho
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