BacchusNY
Tonight, I chose this one because I mainly eat sashimi. When the bottle is opened, it has a sweet fruit ginjo aroma. Lovely! In the mouth, there is a sweetness followed by a rich rice flavor. There is a slight bitterness in the aftertaste. I think I prefer it to the Daiginjo. Daiginjo went well with salt, but this one is great too! When I put salt on my finger and lick it off before drinking, the sweetness fluttered in my mouth without bitterness and was delicious! Shio Wasabi (salted wasabi) with Kosho-dai (pepper snapper) is so sweet that it's hard to resist. I have never heard of this fish, but it is delicious. Without the wasabi, the flavor of the rice is even better. It also goes well with the salted wasabi of the seared barracuda, but I think it would bring out the cloying taste. The yellowtail salt wasabi changed the sweetness of the sake to be a bit heavy, perhaps due to the fat of the fish. Then, we tried soy sauce. Even the seared barracuda pulled out the tangy taste and went well with the sake. Koshodai and soy sauce also enhance the sake, but the salt wins out in the flavor of the sashimi and may bring out the potential of the sake as well. I realized once again that the type of sashimi served at an izakaya makes a lot of sense. I was about to declare Tobiroki my least favorite sake, but I really like the ginjo!
Japanese>English