Sogga pere et filsリア サケ ナチュレル
こみ
SAKE is made in small quantities in a small winery as a hobby, with the entire Obuse Winery staff away from winemaking only for a few weeks when snow and bitter cold prevent them from working in the vineyards.
Each bottle is fermented with a mixture of No. 1, No. 2, No. 3, No. 4, No. 5, No. 6 yeasts and natural fungi.
When you taste it, you will find a good balance of sweetness and acidity, and if it is good, you will taste a little bitterness and astringency.
The astringency may be due to the impression that it is made by a winery, or it may be due to the impression that it is made by a winery, but it has a wine-like atmosphere.
The aroma is fruity and ginjo-like, and can be served both during and after meals.
It is interesting that the bottle is a magnum bottle, not a 1-sho bottle, as is typical of wineries.
Thank you very much for the meal!
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