日本の酒
Slightly effervescent, cloudy, unpasteurized sake. The first Raku-fu-mai. The parent variety of Dontokko and Gohyakumangoku. It is a rice that produces a light sake, but at first glance, the raw sake reminds one of elements of late rice varieties including Yamadanishiki, which is similar to Koshidanrei. The aroma is dignified and full-bodied. White peach, young banana, lychee, muscat, white dumpling, lime, radish and other root vegetables. The attack is thick and plump fruit, with moderate acidity that is mild compared to the sweetness, but the stimulating acidity becomes more noticeable toward the second half. By that time, it is accompanied by bitterness and umami, leading to a long finish. It would be a good match for pork dishes.
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