山廃純米
This is a local sake that has been a long time coming. I bought it because of its low alcohol content. The moment I drank it, I thought "sweet summer? Summer citrus? The citrusiness is a bit strong, and the flavor is typical of sake made a long time ago. Personally, I think it would be fine as a food sake. The specs are as follows
Rice used: Domestic rice (koji and kake)
Rice polishing ratio = 70%.
Sake meter = ...
Acidity = ...
(From the original specs list created by Mikawaya)
It might not be a bad idea to pair it with cheese as if it were wine, rather than sake. I paired it with salami this time. It's been a long time since I've had local sake, and it was delicious. _.) _(..._...)
Japanese>English
しん栗
Good evening, Mr. Yamahai Junmai!
Kanai Sake Brewery is doing a great job these days, isn't it?
They are growing rice locally and brewing it 🌾.
I'm looking forward to seeing more!
I'm looking forward to your future...and since we seem to be from the same hometown, please keep up the good work 🙇.
Japanese>English