新丸子屋
It is a junmai ginjo brewed with the same long-term low-temperature fermentation malt as daiginjo, and only the "mid-drop" portion, which has the best aroma and taste, is bottled. It is said to be a beautiful sake for everyone, with a good balance of umami and acidity and easy to drink, despite its light and dry taste.
The sake rice is Yamadanishiki and Kuranohana, the rice polishing ratio is 50%, and the yeast is Miyagi yeast.
Served well chilled ✨.
The umami of the rice comes first and the taste is clean and transparent with no cloying taste 😆 The acidity and bitterness balance that comes later is exquisite and leaves a tangy impression on the tongue👍This sake has a good balance of the umami of the rice from Yamadanishiki and the richness of the umami that comes later.
I paired it with pickled eggplant with mustard and horse mackerel sashimi.
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