cressonboy
Matsu Midori S.tokyo, which I drank last month, is available this month as a slightly sparkling aperitif, named Petillant.
I think this is an aperitif like champagne.
It has a nice aroma and good mouthfeel. It is sweet and elegant.
I had eggplant and Manganji red pepper stew, followed by tomato and sea bream carpaccio, and it went perfectly with both.
It is suitable for both Japanese and Western cuisine.
Sake rice is unknown.
Polishing ratio is 55%.
Japanese>English