Sake that is light and easy to drink and naturally pleasant to the palate.
While it is based on a mild mouthfeel, it shows slightly different expressions at different temperatures, which is an attractive feature that keeps you from getting tired of drinking it.
A great drink for kitchen drinkers, with a balance of sweetness and richness that provides just the right amount of intoxication, yet does not interfere with the cooking process.
I had a preconceived notion that because it was called "nama-shu" it would have a fruity flavor, but once I drank it, I found it to be very crisp, and the more I drank, the more I realized how well it went with food, making me reflect on how shallow I had been.
I think you have to visit the region where the sake is produced and serve it with the local food.
For a sake with a reputation for its sweet and fruity taste, it has a good alcoholic sharpness (although it does have a gorgeous first impression), and it has a magical quality that makes you drink it more easily than you expected.
Serve with flat clam sashimi, dressed clams, etc.
When tasted at room temperature, the sake had a subtle floral note, but when heated up, it lost that note and became a fuller, richer sake.
Served with grilled squid skewers with vinegared miso
The rice-derived umami and richness are the first sensations, leaving a lingering aftertaste with a hint of bitterness.
The impression was heavy for a sake with a low alcohol content.
A pungent sensation tickling the tip of the tongue and a fruity sweetness is felt, but these gradually subside and an astringent taste is experienced.
In contrast to the flashy impression of the first sip, it may be the type of wine that can accompany any kind of meal without a hitch.
I tried sipping it with the cup that came with it, but it didn't really hit the spot.
I transferred it to my favorite sake cup and warmed it up. The caramel-like richness combined with a faint fruity aroma barely reminded me of chocolate bananas.
Serve with milk chocolate
I guess you could say it is a type of sake that uses alcohol to produce a sharp taste.
I think I will drink it again after I find some good snacks.
(PS: I poured it as a cooking sake with stewed tomatoes and red kidney beans, and it turned out to be a good match.
As a newcomer to sake, I was surprised by the first impression, which reminded me of the aroma of ripe bananas!
Since I didn't have any snacks to accompany this sake, I decided to enjoy it in the kitchen while preparing tomorrow's soup!
There is a moist, soothing fruit aroma with a hint of melancholy and brooding.
On the palate, I was attracted by the well balanced flavor without any prominent sweetness or acidity that would be too much on the nose.
In between making meals for the next week, I'll have skewers and this drink by the kitchen.
I like it so much that I want to keep it in the fridge at all times, but the name of the product suggests that it is seasonal, which is a shame!
The wine has a strong richness with a thick sediment, but by the time you finish it, the lingering aftertaste naturally recedes and is not persistent.
It reminded me of the amazake I drank as a child.