Fusozuru Junmaiginjo-Yamadanishiki 20BY SMV+6 Acidity1.8 Amino acid1.4
This sake has stood in a cellar for 2months since it was opened.
At room temperature the flavour has a sweetness balanced by a slight astringency and definite spicy after taste.
At about 40°C the taste becomes more mellow but still with a bite. The flavour at this temperature seems to roll off the palate with the spices slowly fading away.
Ke-no-sakana "Hijiki to itokon (Braised hijiki sea weed & yam noodles)"
Soak hijiki in water until they become soft. Slice the carrots.
Drain the hijiki and briefly saute in a little oil with the carrots and yam noodles.
Then lightly flavour with sake, sugar and soy sauce, add water to just cover the noodle mixture and simmer until the volume is halved (about 30 min.)
Serve with the sake.
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