I'm not a fan of it, but dry? I thought it was drinkable for a dry wine.
I'll have it with smoked oysters.
I think it would be better with raw oysters instead of smoked oysters.
It starts with a fruity aroma
A little sweetness and crisp spiciness
I used to dislike spicy wine because it smells like alcohol,
but the sweetness lingers until the last aftertaste, so it is easy to drink as a whole and even a man who does not like spicy wine can enjoy it.
I tried it with Tuna & Cheese.
It's not bad, but it's not the same.
I remember that it was delicious and I would like to have it.
But I can't find a good match with gyoza.
I wonder if there is something that goes well with the chicken there, since the restaurant also serves chicken from the area.
Sweet and fruity? Sweet and fruity?
For a moment I thought banana? I thought it might be banana, but I couldn't tell that much yet.
I like sweet, but the moment I put it in my mouth, the sweetness was immediately followed by a sharp bitterness.
The sweetness is immediately followed by a crisp bitterness, and the mixture is generally easy to drink.
This time, I served it with mentaiko (cod roe).
The cod roe had a slightly fishy smell.
The sharpness of the flavor neutralizes it nicely, and it is very good.
However, the chili pepper was a bit strong.
I thought that there might be other snacks that would go better with it.
Hoya? Looking for more ideas
I was attracted by its catch - it goes well with meat - so I bought it.
I was surprised to find that it was a good match for meat, as it was foamy, cloudy, sweet, and thick, yet easy to drink.
However, I personally don't know if it goes well with meat.
I personally like the taste, so I will be looking for something to go with it in the future.
For the second cup, we are recommended to try Soujou, which goes with everything.
Like the first cup of Yamadanishiki, it has a slightly carbonated and sweet taste that is easy to drink. Personally, I am not fond of this alcoholic feeling, but this one is not so harsh and leaves a refreshing aftertaste, making it generally easy to drink.
It seems to go well with seafood that has a fishy smell.
This time, it was a perfect match with pickled squid.
A glass of Jyushidai Yamadanishiki Nama Sake was opened.
It starts with a pleasantly carbonated and sweet taste, followed by a fresh and fruity aroma that lingers in the mouth with a subtle aftertaste.
This sake is very easy to drink and a shame to waste it, but you can enjoy it in one gulp!
It goes well with seafood that does not have a bad smell.
This time with tuna steak
It is a daiginjo, but it is a clear, dry sake with a hint of sweetness. If you expect it to be sweet and mellow, you will be surprised at the unexpected mouthfeel. I am not a fan of dry sake, but it is so good that I can drink it in large gulps thanks to the absence of alcohol smell, which I dislike, and the subtle sweetness. This is a good choice.
The aroma is gorgeous and smells sweet.
The taste is sweet and easy to drink at first.
But soon it tastes bitter? Sourness? and alcohol smell follows, and it is a bit disappointing.
It was made in September 2012, so maybe the fermentation process has progressed a bit?
I felt this taste was a bit similar to Hoshi-no-Shizuku.
Not without because it is cheaper than the others, though,
Serve cold
Take a sip or two of the supernatant at first
The smooth taste and sweetness make it a delicious drink.
Then mix and sip the rest.
When I bought it, I thought the amount of dregs was amazing, but now it's so thick that I can't even resist mixing it.
It's so thick and rich that I can't even resist mixing it!
When I drank it, it was so rich that I thought this is what it should be.
I was a little disappointed because I personally felt a little bit of alcohol stimulation, which I don't like. I was a little disappointed because I could feel the stimulation of alcohol, which I personally don't like, but it was a drink that I could fully enjoy.