西村 誠
I received this as a souvenir from a trip to Nagano.
The sake is made from rice grown by the brewers themselves using only natural farming methods with a minimum of organic fertilizers, mainly homemade compost, and no pesticides.
The umami of the rice is strongly felt, but the bitterness, astringency, and acidity help to tighten the flavor.
Its complex flavor is recommended to be served with dishes with a strong flavor, such as simmered fish or stewed pork.
It is also an attractive bottle at room temperature or warmed.
It can also be enjoyed when aged.
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