山廃純米
It is a trio from the Kanto region. It has a fizziness and a slight bitterness that can be felt in the mouth, and since it is at the junmai level, the ginjo aroma cannot be felt that much. The specs are
Rice used: Miyamanishiki (both rice and rice malt)
Polishing ratio = 60%5
Sake meter = +4
Acidity = 1.8
(From Sabun Sake Shop website)
When I paired it with bonito sashimi on the day of consumption, the fizziness was more pronounced than when served by itself, which is probably a good thing. So this bottle was also delicious _(. _.) _(. _.)
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