kizens
Mild lactic acid, rum, grape and citrus aromas.
Silky, slightly effervescent mouthfeel.
Between flavor, acidity and minerality, slight sweetness and a hint of citrus bitterness. Delicate and elegant.
Serve with boiled asparagus greens, fried Kokufu Chinese cabbage and bean sprouts, yuba tofu, seared red squid sashimi, octopus, sea bream sashimi, and saury saikyo yaki.
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