一本義 仙介🇺🇦
This sake is from the town of Eiheiji in Fukui Prefecture.
Hakuryu is often seen at certain high-end supermarkets in train stations these days.
However, I have never seen this one.
Is it a kind of sake exclusively for mackerel?
People in Fukui eat a lot of mackerel, and they eat salted mackerel, mackerel sushi, and grilled whole mackerel during the summer solstice (only in Ono?). (Only in Ono?) I grew up in Fukui. Having grown up in Fukui, I too love mackerel.
I bought another sake named after mackerel, which may be another need of the mackerel-loving people of the prefecture.
Whoa, direct sweetness! The sweetness of the rice comes to the forefront.
The sweetness of the rice comes to the forefront, followed by a pungent spiciness. The spiciness comes in softly after that, and then it disappears with speed. Interesting taste.
The spiciness fits the rich taste of canned mackerel.
How about if you heat it up?
The flavor becomes thicker and richer. The sharpness is even better.
When served with warmed mackerel, the spiciness increases.
If it were a little richer, the mackerel would be more receptive. It's just right for draining the fat and aftertaste after a meal of mackerel.
Hotter warmed sake - it catches the mackerel well. It also blends well with the fat.
While I was enjoying the sake, I received a text message from an acquaintance asking me for a favor.
A request is a test. Shall we do it?
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