じゅんさん
Kioicho Mitani seems to have a wide selection of ICHIHAKUSUISEI, and we enjoyed seafood dishes with this sake from the middle of the meal.
This junmai ginjo, made from the highly rare sake rice Aizan, has a nice mouthfeel and a bit of sweetness. The second half of the sake is interesting with various complex spiciness and acidity left in the mouth. Not at all unpleasant. Rather, it seems to enhance the deliciousness of seafood?
It is delicious.
Rice used: Aiyama (from Hyogo Prefecture's special A district)
Rice polishing ratio: 50
Yeast used: In-house cultivated yeast
Sake meter: +2
Acidity: 1.4
Alcohol percentage: 16.2
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