新丸子屋
The theme of this modest but luxurious bottle was to express maturity, balance, unique acidity, and the transparency that is typical of Tenmei.
The sake rice is Miyamanishiki, the rice polishing ratio is 50%, and the yeast is Association 901, Utsukushima Yume Yeast F701, and Malic Acid Hyperacidic Yeast.
I had it well chilled✨
This is easy to drink👍It has a refreshing sweet and sour taste on the palate, with a gentle acidity and umami flavor🍎.
I paired it with grilled anglerfish. The sizzling anglerfish fat goes well with sake 😆.
It also goes well with Kou squid Yuzu Kosho Shio Sarashi (salted squid with Yuzu pepper), the flavor of squid goes well with sake 😆.
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