Kazenomori能登の酒を止めるな！ コラボレーションバージョン
kizens
Aromas of grape, cooked rice, and fine alcohol.
Strong effervescence, hard but smooth mouthfeel. Firm brine, umami and astringency. Sweet aroma, but not too sweet.
Serve with grilled and soaked white eggplant, seared squid sashimi, shrimp cocktail, and Spanish mackerel in saikyo zuke.
Kanazawa yeast, ultra-hard water, Noto Yamadanishiki. It is an unusual style, but similar to hijirizumuwatari-bune.
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