麹 Joe
Hanagaki Yamahai which I bought for the end of the year and the New Year. It is also matured.
I paired it with some fine meat that I received as a gift, and it was a perfect match!
It was a perfect match!
When served cold, the acidity quickly removes the fat from the meat and resets it.
It's even better warmed, with the acidity asserting itself.
Uehara-sensei says
Junmai is the best sake, even better when heated.
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