Flavor like a flower.
This seems dry to me, although it's a Daiginjo.
It leaves a subtle taste in the mouth.
It is not unpleasant, so I can keep drinking it.
This pottery is created in the Kongo kilns of Hiroshima.
This type of pottery is called sakazuki.
Garnish is soy sauce pickled eggs
It's marinate for about 2 days egg yolk in Sweet sake and soy sauce
I can taste the richness of the egg and texture was creamy.
What's "daiginjo"
A subclass of ginjo-shu below, brewed with very highly polished rice (to at least 50%** see below) and even more precise and labor intensive methods. The pinnacle of the brewers' art. Generally light, complex and quite fragrant.
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