こまっちゃん
I wondered what would be good to pair with wild vegetable tempura 🤔I chose this one👍.
Let's take a look at it. The color is cloudy like Orikarami. The aroma is lactic acid and malted rice, and there is a hint of alcohol.
In the mouth, the gasiness comes first, then the lactic acidity, richness, a hint of sweetness, and soft umami spread out, and finally the bitterness is felt.
Serve with tempura of wild vegetables. The bitterness and unique taste of spring goes perfectly with the smooth mouthfeel and bitterness of this sake😍Get a head start on spring: ☘️
No, it's the best combination 😊.
Rice used: Koji rice: Yamadanishiki, Kake rice: Reihou
Polishing ratio】65%.
Alcohol content】16度
Tempura of wild vegetables (butterbur, cod roe, gyoja garlic, not wild vegetables but lotus root 😆)
Price including tax] 1,567 yen
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