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I haven't had it yet, but I have a feeling I'm going to like the origami.
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It was with Japanese food. Rice is delicious.
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Matured Type Junmai 5 years old. Sake made from Yamada Nishiki. It has a nutty aroma of maturity, and a delicious flavor with acidity. The aroma and taste are a little mirin-like. It is good to drink slowly after a meal. It seems to go well with Kakuni (stewed cubes of meat).
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Rich type(Kimoto Jinnai) Rich Umami and good acidity. Yamada Nishiki. Sake from Tochigi. Personally, I don't find it very tasty. I don't like the richness of sake. It seems to go well with food.
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3. Junmai Ginjo, a type of sake that enjoys the sweetness and flavor of rice (mellow sweet) Savory and Sweet. Sake from Aichi Prefecture. Yamada Nishiki. Personally, I didn't like it because it was too sweet, but it was quite popular and made me feel that water tasted good after drinking. Sourness? It's more like Miki.
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Kirinzan Sake Brewery in Niigata. It is a basic set of sake. 2. Light and Dry Type. It is made from Takananishiki and Koshibuki. You can drink it in large gulps and feel the umami of the rice. It seems to go well with sashimi.
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Aromatic Type ( Daiginjyo)
Aromatic Type ( Daiginjyo)
Made in Tokyo. It is made in Ome.
It seems to go well with soba noodles. It has a light and mellow taste. Light yet rich taste. (Light yet rich taste. It has a sharp aftertaste. It seems to go well with fish dishes.
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