鮎三郎
#Nihon-shu #Kanagawa #Aikawa Town
Purchased on the way back from picking wild vegetables.
Koshiori, Harigiri, Mitsuba, and asparagus tempura go well with the acidity from the sake yeast.
Last year's Shoryu Hourai was aged for one year, but this time it was R3BY.
The aroma is a little higher and it is a bit like a sake made from a traditional sake brewer's yeast.
I was thinking of trying it heated, but it was gone before I knew it...
3/5 stars.
Japanese>English