Sake and Otsumami

Unlike wine which gives you agonizing time to figure out when is the best timing to open, good thing about Sake is that they don't last for years so after you purchased it, you can open whenever you want, and in many cases it can be the sooner, the better.

Kuroushi Junmai Ginjo (left)
Made from 100% Omachi rice.
Omachi rice is said to have richer texture and higher umami flavor.
This Sake had aromas of melon, pineapple, bran, cereal and savoriness of matured cheese.
Acid was relatively high for Sake.

Ichinokura Junmai Daiginjo (right)
This Sake was clean and had more fruitiness.
The finish wasn't as crisp as I felt from the aroma: it had pleasant aftertaste.

Both of them were good, easy to drink.
By itself, maybe I liked Ichinokura more.





Finger food especially good with Sake is called Otsumami.
Today's Otsumami were:

Negi with Miso sauce
Mix miso, mirin, sesame seeds and pinch of sugar, heat up in microwave, and pour over the grilled green onions.

Cucumber marinated in Ponzu
Chop the cucumber, sprinkle salt, wipe off water after a while, and marinate in Ponzu with a drop of sesame oil.

With food, Kuroushi tasted much better.