かつお
The taste is firm, sweet and fruity. It has a strong taste for the rice polishing ratio. The ate is good for sour fruits.
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かつお
Firmly dry. It seems to be able to match with a wide range of meals. For the time being, we had pickled Byakuzuna today. The pickles with strong lactic acidity go well with it. If it is Kyoto-style pickles, Suguki would be good too.
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かつお
About 3 weeks after unpacking. The wine is quite open. When it is cold, it is difficult to handle, but when it is raised to about 50 degrees Celsius, it has a strong aroma and you can feel the characteristic taste and flavor of Akushika. It is good with stewed pork belly and other dishes with strong taste.
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かつお
Not too strong, but not too much of a disused flavor that could be used in a wide range of foods. It has a slightly tortoiseshell candy-like sweetness.
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かつお
A fine sake from Kubota's Sake Brewery. 28% shaved. The aroma is modest, and it's a beautiful, light, clean sake. Strongly salted, pale white fish, and the taste and aroma will expand.
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かつお
It has a lactic acid taste. It seems to go well with boiled vegetables with oil.
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かつお
Normally, the dragon seed is considered to have a strong and sweet taste and a rugged image, but this one is quite dry.
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かつお
Fruity like the scent of flowers. The caproic acid is strong and sweet, but refreshing and easy to drink. I think it's just right for the first bottle.
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