Aizumusume純米吟醸 穣 羽黒46
ありすま
Junmai Ginjo-shu made from rice harvested from a single rice paddy
Rice used: Gohyakumangoku from Aizuwakamatsu
Rice polishing ratio: 55
Sake degree: -2 to ±0
Acidity: 1.4 to 1.6
Body temperature: 16 degrees Celsius
Pair with mackerel simmered in miso and Gouda cheese. Good match.
Purchased on a trip, it is delicious with a good balance of aroma and sharpness.
By my standard
Thank you for the food 😊.
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