新丸子屋
It is a sake that goes beyond soy sauce, gari (ginger), and tea, and makes its taste supreme when combined with fish.
In tasting fish, sake brings a new synergy of amino acids to the mouth-watering flavor. They have pursued a sake not of sharpness and spiciness, but of umami and sharpness.
Sake rice: Koji rice: Yamadanishiki, Kake rice: Miyamanishiki, Polishing ratio: 58%, Yeast: undisclosed
We had it well chilled ✨✨.
It is crisp with a good balance of acidity and bitterness, and has a nice sharpness that makes it easy to drink👍.
The mouthfeel is soft, but there is a subtle ginjo aroma on the palate, and after a little while you can taste the umami 😆.
I paired it with surume-ika sashimi and horse mackerel sashimi!
It's the perfect sake to go with sashimi 🤤.
It's a sake that goes well with all kinds of food, not just fish ✨✨.
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