なべ
This year, when it tries to go to the inn in Iki which the person who had been taken care of before runs, it gives up due to circumstances and worldly circumstances. Instead, it is a bottle from a brewery that started again in Iki, the mythical island of the birthplace of barley shochu.
The alcohol and thick sweetness become the spearhead, and the bitterness which you feel a little astringency refrains to the rear. It might be like a little bit of salt and the bud of water pepper of Tsumagoi (bud of water pepper), which is the pitchy yellowtail whose flavor shifts to sweetness fished in the sea of Iki. If you want to add sourness, it would be just right to give it a hint of Cabos. The impression of this drink is a delusional food pairing in my drunken mind.
Why do animals instinctively avoid bitterness (oxalic acid and highly toxic alkaloids in plants are typical of nature's bitternesses) and alcohol content (apparently, only primates are drinkers with ethanol resolution), but when you're an adult, you like it so much?
The sourness and bitterness of the Hiramasa sake-making process makes the flavor of the sake pop. Life can be fun when there is a bit of bitterness and sourness, and maybe a mild drunkenness is just right. Oh, this is an excuse for a middle-aged man.
Although I gave up this summer, Iki can go again sometime. Kanpai!
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