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.
A sweet aroma emerges from the moment the bottle is opened.
The taste is mild compared to the aroma, and I was able to continue drinking without getting tired of it.
It sinks into the body more gently than any other sake I have ever had.
I like to drink it on mornings when the sun shines through the curtains and I wake up naturally.
Unlike the impression given by the adorable packaging, it has a strong, mellow flavor that reminds us that sake is made from rice, yet it is not cloying, and is easy to pair with everyday meals.
When heated up, it has a gentle sweet and sour taste and a unique richness, and even a four-ounce bottle was enough to satisfy me.
Boiled whelk served with squid koji and salted tofu
When heated, it has a rich, Shaoxing-like aroma and flavor, making it an excellent match for rich, complex meals.
Serve with pork skewers covered with sauce, boiled vegetables covered with sesame seeds, etc.
It has a lightness that goes down smoothly and quickly into the stomach, and yet, with each breath, an elegant lingering aftertaste trails off from the nose, making it a very beautiful sake that is both assertive and cooperative.
Serve with salad chicken and smoked cheese
Immediately after opening the package, the strong sourness came to the fore and I was at a loss to figure out how to drink it, but as time went by, I found it interesting that it changed to a mildly sweet and sour taste reminiscent of plum wine.
I would like to drink it as if licking it.
When heated up, the aroma was sweet and sour and gentle, like a baked apple, but in the mouth it had a full-bodied flavor with a slight alcohol kick, and I felt that it was a food sake that would not be overpowered by salty dishes.
Serve with simmered ganmodoki and grilled chicken hearts.
The gorgeousness and exquisite lingering aftertaste that is not overpowering on the nose makes it a wonderful food sake.
Serve with simmered fried bean curd, salted scallops and salted tofu, and salad chicken.
A bottle recommended by an elderly woman tending her own store at a liquor store in Shinjuku, where I stopped by on my way for a walk.
She said, "Try it, you'll be fooled. I've never had it before.
I bought it, but it was a good sake, and when heated up, the richness and sweet aroma increased surprisingly, so it seems I was not deceived.
Served with salted tofu, sake thief, smoked chicken, etc.