Rigel
It's senkoku😳
The aroma is lactobacillus like a sake yeast yeast yeast, with a hint of woody aroma and a little bit of Shinmasa.
It is easy to drink, though more on the acidic side, with a hint of sweetness and graininess. It may be the closest to champagne among sparkling sake.
Of course, it goes well with meat dishes due to the contrast of shades, but it may also be good with light dishes such as carpaccio 😘.
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