Manuele
Made with 65% dehulled Miyamanishiki rice, the lactic acid forms naturally.
Unlike other kimoto method sake, this sake does not have a great bitter aftertaste, the lactic hints of yogurt and cream predominate. That's why it's best not to pair it with bitter products such as artichokes, but rather with dairy products and cheeses (Parmigiano Reggiano, Burrata di Puglia). Since it does not have a bitter note, it can also be served hot. Very interesting.
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