ななのまま
It was brewed using white malted rice. This is a rare sake from Hokkaido, and a real experiment.
Kushiro is known for its seafood, and one would think that Fukuji would be positioned as a sake for that purpose, but they do quite a lot of other things.
It has a moderate acidity. It goes really well with carpaccio and sashimi salad-like dishes. I hope they make it again.
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