兎御殿
Continued from yesterday at Eki Marché Osaka Yamanaka Sake Shop
First Shimane Prefecture sake✨.
Sake rice Yamada-Nishiki, milling ratio 60%, Alc 14
I was curious to try this sake because it was described as a four-stage brewing process in which the sake is brewed in a three-stage brewing process and the raw yeast mother is added before the pressing.
Because the sake yeast is naturally cultured, lactic acid bacteria are active and acidity tends to be high.
The acidity is a bit high at 2.3, but it is easy to drink and the mouthfeel is clean and easy to drink.
It would go well with mackerel simmered in miso or eggplant dengaku.
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