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This time I paired it with shabu-shabu.
The wine was delicious from the fruity and sweet mouthfeel to the finish, with a slight fizzy acidity that lingered on the palate.
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quoth
Pair with sashimi.
The fruity and umami flavors of the mouth complement the sweetness of the fish, making it easy to drink as a mealtime sake.
It is best served at room temperature or lukewarm with a lingering sweetness and acidity.
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This time with potatos.
It has a rummy, fruity mouthfeel that is followed by a slightly fizzy acidity.
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From the fruity and umami mouthfeel, a cemedine-type ginjo aroma comes through to the nose, and a beautiful acidity is quickly released.
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The sweet and tasty mouthfeel is followed by a fruity apple aroma, and then the acidity slowly dissipates.
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This time with sashimi.
The tangy, spicy, rummy fruitiness spread out, and the acidity slowly drained away.
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I bought this sake at Sasaki Sake Shop in Ningyocho.
It is only super dry, with a spicy acidity and umami spreading from the mouth like a yamaboshi, leaving a lingering taste of umami and faint acidity.
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Bought in Otaru, this sake is made from Hokkaido sake rice.
The sweetness of the drink is cut by a dry acidity, which is very current.
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The thick sweetness of the wine gradually spreads to a delicious flavor, but the aftertaste is clean and refreshing.
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It is slightly effervescent, with a rummy, fruity sweetness that spreads out, followed by a gradual acidity that leaves a spicy, umami aftertaste at the end.
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This time it was served lukewarm.
The rounded umami and sweetness of the taste stand out even more.
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It has a sweet, strong umami mouthfeel, followed by a yogurt-like acidity that leaves a spicy and umami aftertaste.
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I opened it after it had been laid down for several years.
It smells of melon fruit and has a beautiful clean dry acidity that breaks through and has a light lingering finish.
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This time it was served warm.
It has a thick, umami flavor, followed by a slow, dry acidity, and a nice lingering finish.
Japanese>English
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It is slightly effervescent and has a rummy mouthfeel, followed by a fruity sweetness, then a slow acidity, and finally a lingering spiciness and umami flavor.
Japanese>English
quoth
The fruitiness of the Omachi-like mouthfeel was followed by a refreshing acidity, and the wine was consumed surprisingly quickly.
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I found the last bottle in Oyama and this year.
Steady and delicious, with pineapple fruitiness and a slightly effervescent mouthfeel that gives way to a clean, rummy acidity.
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This is the second sake I bought when I visited Hokkaido.
The soft acidity gradually leaves the mouth with a subtle sweetness and umami flavor, and the balance is nice!
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The dry acidity seems to gradually drain away from the yogurt-like acidity and subtly sweet umami flavor of the mouthfeel.
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Chilled this time.
It is delicious with a pineapple fruitiness on the palate, followed by a crisp acidity that leaves a subtle umami aftertaste.
Japanese>English