ODAcchi
At a popular local Italian restaurant that is happy to have sake on hand, but also serves hot sake with chili.
Since the Edo period (1603-1868), Kinryo sake has been loved not only by locals but also by people from all over Japan who come to visit Kompira.
The Sanuki Olive Yeast is a yeast suitable for sake brewing that was discovered from olives through the joint development of the Fermented Food Research Institute of the Industrial Technology Center and the Kagawa Prefecture Sake Brewers Association, which boasts the largest production of olives in Japan.
In April 2020, four breweries released "all-Kagawa" sake made with Kagawa rice, Kagawa water, and Kagawa olive yeast.
It was the first time for me to taste sake made with olive yeast.
I was expecting a lot of flavors, but contrary to my expectations, as the label says, it has a fresh acidity reminiscent of Muscat and a soft sweetness that spreads from the nose to the mouth.
When the temperature rises a little, the oily flavor of fresh olives also appears.
This wine pairs well with sea bream carpaccio, baked apples with mascarpone cheese, and sea bream aquapazza.
【Details
Rice type: Sanuki Yomai
Rice polishing ratio: 58%.
Alcohol content: 15 degrees or more but less than 16 degrees
(See label labeling)
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