Timeline
やす☆The last was the first San Shoraku paired with Linguine's Kuroge Wagyu Beef Bolognese.
It is easy to drink even when served chilled, while still having a firmness to it. When heated, it has a sharpness with acidity, while its glossy, candy-like sweetness increases.
This is a type of sake bar not seen in Nagoya, and it was quite enjoyable. やす☆For the fourth glass, I chose a 2016BY Shinkame to go with the black wagyu beef carbonade.
The sake is a bit aged when served cold, but when heated to 65°C, it is easy to drink with a smooth taste. The taste is stable and delicious. やす☆The third cup is the first Tabayashi.
When served cold, it has a strong acidity that is typical of a sake made from a sake yeast yeast yeast. When heated, the soft umami opens up, and the acidity is accompanied by a nice crispness. We prefer it warmed. やす☆The second cup was the first Koroh.
When served cold, it is mellow, as the name suggests, but easy to drink, with a sharp acidity.
When lukewarm, it becomes softer and sweeter, and the acidity is reduced, making it even easier to drink. When cooled, the acidity is restored. Personally, I prefer it warmed.
Heated with a Nosaku chirori. やす☆Sake bar opened in Ikeshita. The French owner proposes a marriage of Western cuisine and sake.
The first glass was a cold glass of Shichida, which has a fruity aroma of pineapple and banana.
It has a fruity aroma of pineapple and banana, a soft, clear sweetness and flavor that is typical of a 50% polished sake, and it goes down smoothly. The overall taste is elegant and light.
A salad was served to go with the shichida. RecommendedContentsSectionView.title
