Gentle Warmth: Bijofu Sake with Crispy Japanese Smelt
I came across some delicious-looking wakasagi tempura at the supermarket.
Then it occurred to me that I still hadn’t tried Bijofu as warm sake.
So I decided to enjoy it heated, pairing it with this tempura as a simple yet satisfying accompaniment.
Here is Bijofu.
Below is the link to a previous article where I tasted it at room temperature.
➡️ A Quiet Evening with Chikuzen-ni and Dry Sake
Bijofu Reveals Another Side of Its Flavor
I transferred the wakasagi tempura I bought at the supermarket onto a small plate and gently warmed it in the microwave.
Then I drizzled a little sashimi soy sauce over the top.
A delicate aroma rose into the air, instantly whetting my appetite.
I poured Bijofu into a tokkuri and warmed it in the microwave for about a minute and a half.
When it felt quite hot to the touch, I knew it was just right.
Served warm, Bijofu reveals a mellow, rounded aroma.
Despite its dry character, the fragrance is gentle rather than sharp, allowing the flavor to deepen beautifully.
It is a sake that warms both the body and the spirit—and before I knew it, the meal was flowing along just as smoothly.
Warmed slowly and enjoyed with a simple dish, Bijofu revealed a quiet depth that reminded me how sake, like a good evening, is best savored without haste.