Manuele
Sake nigori produced with a very ancient technique. The very coarse filtration leaves in the final product most of the residues of rice, which provide very intense aromas of marzipan, cream and butter, while the palate remains a very special sweet note, in addition to great body and roundness.
A pairing that I have tried and that I think is very successful is with tasty meat (for example sausage) with herbs, I see it well with creamy desserts such as tiramisu.
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