Sweet and sour, sharpness of alcohol, and a hint of bitterness
It has various aspects in moderation, so it goes well with any meal.
Serve with gizzard and mushroom ajillo, etc.
Despite its rich sweet and sour taste that reminds one of strawberries, it is very elegant in its final moments and has a charm that makes one drink it without getting tired of it, which is no wonder it is so popular.
If time and financial resources permit, I would like to drink about 6 liters of this wine.
I ordered it because it was "Waseda University-approved," but it was the type of drink that goes well with a meal, and in light of the school's culture, a big question mark flashed through my mind.
It was a perfect day for a walk, so I bought it at a liquor store along the way.
It is a fine sake that has both a strong, old-fashioned taste and a lightness, but it may not be suitable for a walk on a sunny day.
The sweet and sour fruitiness of the taste preceded the sake until you put the sipper close to your nose and take a sip, but once you finish it, you can feel that you are drinking sake.
Serve with gizzard and mushroom ajillo
Sake with a robust rice flavor that is not overpowered by spicy food.
The subtle bitterness that lingers in the aftertaste seems to reset the palate and naturally makes the meal go faster.
Gizzard and mushroom ajillo served with firm tofu and squid koji
Fine bubbles rise when the bottle is opened, and the sweet, refreshing aroma heightens expectations.
In the mouth, the sake has a complex combination of light aroma, sweetness, pleasant gaseous sensation, and yet intoxicating alcohol.
Served with gizzard and mushroom ajillo
From the moment the bottle is opened, the aroma of fermentation, reminiscent of sushi rice, wafts through the air.
The sake is so powerful that it seems to intoxicate you immediately, but both the aroma and the taste make it an excellent match for seafood.
Serve with flat clam sashimi, squid koji and salted tofu.
Compared to the company's Shiboritate Nama Sake, I felt that it was designed to be a little calmer and easier to drink for everyone, while maintaining the same gorgeous mouthfeel.
I had heard rumors about it, but the moment I drank it, I felt the pineapple-like aroma fill my mouth, and I couldn't help but mutter, "Is this for real? I couldn't help but mutter, "Is this for real?
As a nutritional supplement when cooking for yourself
I was intimidated by the "19% alcohol by volume" label, but when well chilled, the refreshing aroma and sweet flavor made it easy to drink and I felt it was a skillfully brewed honjozo sake.
Served with the smell of simmering tomato stew with red kidney beans and minced meat