Manuele
Sake produced with two types of rice, Gohyakumangoku and Chiyonishiki, the latter less refined, to slightly reduce production costs. Fermentation takes place in 65 hectolitre cedar wood tanks, giving less elegance and more structure. It's a bit stronger than the classic JGs, rougher, but on the nose there's pear, rose, lychee. The taste is creamy with notes of almond and melon. Excellent with oily fish (anchovies), mushrooms, try it also with salmon, oysters, caesar salad.
Italian>English