Ryu黒金 阿波山田錦40
numaking
Even though it is a daiginjo with a 40% Yamadanishiki rice polishing ratio, there is no ginjo aroma and no sweetness.
The umami and acidity are very noticeable.
According to the brewer, this is what you get when you age it for four years.
If you want to match it with fish dishes, it might be better like this.
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