First impression: Firm acidity and a fizzy feeling like Sprite on the tip of the tongue. I have the impression that Gohyakumangoku is a light, dry sake, but this sake is both light and dry, with a strong flavor that spreads in the mouth like Yamadanishiki. It has a clean yet voluminous taste.
Balance: You can feel the firm body of the rice. You can also feel the hardness from the hardness of 240 degrees.
Aftertaste: A long, thin aftertaste with a pleasant bitterness at the end.
Overall: It goes well with all kinds of food, but especially with food that has bitterness on the palate.
Sashimi (red tuna, medium fatty tuna, medium fatty tuna, yellowtail, salmon, bonito made from tosa, squid, flatfish made from kelp, raw oyster, lobster), sushi (red tuna, medium fatty tuna, medium fatty tuna, sea bream, flatfish, flatfish made from kelp,scallop,) grilled sea bream, grilled mackerel, grilled sweetfish, dried horse mackerel, grilled Spanish mackerel, grilled yellowtail with teriyaki sauce grilled sea bream, grilled sea bream with sakekasu, grilled barracuda on a cedar plank, simmered
young bamboo, simmered bamboo shoots, dressed bamboo shoots with Kinome, simmered baby ayu, simmered bigeye bream, pork cutlet,tempura of conger eel, tempura of wild vegetables, yose-nabe, Ishikari-nabe, boiled tofu, grilled lobster with mayonnaise, fritto of white fish, salted sea bream grilled sea bream, pate de campagne, smoked salmon, escargot bourguignon, roast beef, aquapazza,zarzuela, grilled scampi, monkfish in seafood soup, squid ink paella, veal Milanese (cutlet), veal saltimbocca T-bone steak, tripe in tomato sauce, white mold cheese, cheddar cheese