くぅ
Sasanishiki rice, known as "Ginshari," has long been used as rice for sushi restaurants because it is less sticky and tastes good even when cold. This sake was created with the desire to make the best food sake that would complement the food just like sushi rice. It is characterized by its sharp, dry mouthfeel and mild flavor." From the website of Jizake no Yasui
I had it at my usual bar with a whale's deer.
This sake is made from Sasanishiki, not sake rice.
Juicy! And mild! This understated assertion was just right for the fatty whale meat! It brought out the sweetness in the meat to its fullest!
Thanks Master!
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