かんちゃん
Fukkuku Namaishimo Junmai Daiginjo (kept refrigerated for a long time) purchased in Toyama when I went back home at the end of the year. Being from the Far East of the prefecture, I had never heard of Fukutsuru Shuzo before this. At 50% polished rice, the sweetness and acidity are both moderately assertive, with a strong sweetness characteristic of the sake's nama yeast.
I drank it with salted kelp from Shokudo Okada, which I bought at last week's dancyu festival, and found it pleasantly sweet with the salted kelp, which has a punch of sansho (Japanese pepper). It is a good match with dishes that have more individuality than those that are plain.
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