しんしんSY
After the Yamatotoshi, I had another sake with a Kumamoto white wine in between.
After looking at the menu list, I thought it would be a good idea to have a sake with a package tag.
The next one was Junmai Daiginjo Nama-Nagarazake Gohyakumangoku!
I've had Ihyakumangoku before, but this was my first time to try the nama sake!
It was chilled to a crisp, with just the right amount of sweetness and acidity!
Tempura of sea urchin on a bed of nori seaweed!
Tempura with sake!
I can't stop!
Kumamoto's wine, Kikuka Chardonnay (white, dry)
Aromatic and robust white wine also went well with Tempura.
Knowledge
This is not the standard Kamonishiki nama-zume sake, but rather nama-zume sake. Nama-zume sake is fired once before storage, but this unfiltered nama-zake is a challenge for us. This Junmai Daiginjo was brewed through a trial and error process so that the sake brewer can offer a natural and intense aroma and fresh taste unique to Gohyakumangoku.
It has a fruity aroma and an intense flavor that lightly stimulates the tongue when freshly opened. The juicy flavor of the rice gently spreads on the palate, followed by a beautiful acidity that fades away, creating a truly luxurious taste.
Ingredients: 80% Gohyakumangoku, 20% other sake rice
Rice polishing ratio: 50
Alcohol content: 15
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