mayu
This is a ginjo-nama sake with a hint of lees. I felt the sweetness of the rice was maximal when I let it come to room temperature before drinking. I am currently serving it with boiled Nametagarei (flatfish), and it goes very well with it!
It is said that the name "tamago-mae-shu" comes from the fact that freshly brewed sake was drunk in front of a machine called a "fune" that presses the unrefined sake. It has a freshness typical of namaishu and a soft, mildly sweet aroma.
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