生酛 黒澤 純米80

2 Balanced and deep flavors that have been aged in the warehouse for 2 more than summer. Sharp sharpness. Please enjoy the depth of the lingering sound. 3 Open after summer Tasting comments by wine & sake educator Kazuo Yamazaki Junmai sake that focuses on the complex aroma and flavor derived from the rice, mainly with the raw sourness. The exterior is a transparent and slightly darker yellow glitter. The impression is fluffy and mellow. Ripe pear and fragrant fragrant fragrance, fragrant rice incense like roasted bran, sweet and sweet caramel incense like Kanro, sweet spices such as cinnamon, iodine -like outer incense like shellfish and seaweed. It is in harmony. The taste is a lighter first impression than expected from the exterior and aroma with a slight sweetness that blends well. It has a lot of taste, and the sourness and umami are firmly assertive and feels powerful, but it does not feel much alcohol and enters the mouth. The whole is well -balanced, and the lingering is slightly longer. Recommended way to drink A large tulip glass glass is recommended at 15-18 ° C. In this temperature range, you can enjoy the body of sake. Alternatively, use a small pottery with 45 to 50 ° C hot pottery. In this temperature range, you can enjoy the sake and enjoy it. 。 Cooking that you want to match with alcohol A good -compatible dish is even better if you steam the clams and steam with the same sake. Alcohol matches at 15-18 ° C. This sake iodine and spices are synchronized with the fragrance of the tide of the steamed juice, enhancing the taste of the clams. In harmony with the small green onions scattered by the fruit incense of sake, refresh the dishes. Or miso cutlet. Alcohol matches at 45-50 ° C. The fragrant rice incense of this sake and the sweet charm caramel incense complement the taste of the cutlet in sync with Hatcho miso. Warm and rich sake wraps pork fat.