じゅんさん
Next, a three-piece sashimi platter containing a breast, thigh, and white meat of a gamecock.
The sake to be paired with this dish was Toyama's San-Shoraku, Yamahai unfiltered unpasteurized sake.
Rice used: Koji rice: Yamadanishiki produced in Toyama Prefecture, Kake rice: Kame-no-o produced in Toyama Prefecture
Polishing ratio: Koji rice: 60%, Kake rice: 50%.
Alcohol 18%.
Sake meter degree +1.7
Acidity 2.0
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