It has the depth and richness typical of unfiltered, unpasteurized sake. The firm acidity that comes later balances and elevates it to richness without being cloying.
I think it will bring a good harmony when paired with rich food 😊.
☆☆☆☆☆
I added one more dish as recommended and I'm ready for another round.
Has it been a while since Misuzu? I am not sure. This is delicious. Daishinshu is becoming popular, but I think this is good too.
There is the problem of Shinshu sake becoming too popular, but, well, there are still good sake without affecting it.
Drinking the day after the Nagano Marathon, which left my insides aching.
Even the next day, my internal organs were still in a state of exhaustion.
I'm sorry I drank like that.
Maybe because of my condition, I didn't find it super spicy, but it was delicious.
I thought that the taste would decrease as the day went by. But....
Ingredients : Rice (domestic), rice malt (domestic)
Rice used : 100% Miyamanishiki
Rice Polishing Ratio : Kake%, Rice Koji%, Sake Mother %.
Alcohol content : 17
Sake Degree : +12
Content : 720ml
Production Date : 2024.2
