新丸子屋
This is a junmai kamishibashi, a pure sake made by Daishichi, which is highly regarded as the definitive version of the kamishibashi method of sake making. The richness, umami, and acidity are perfectly balanced, and the aftertaste is very sharp.
Sake rice is Gohyakumangoku, milling ratio is 69% ultra-flat milled rice, and the yeast is in-house cultivated yeast.
Hot sake is very good this time of year.
Speaking of hot sake, I'd have to say Daishichi.
From the first sip, it's a delicious sake 🤤!
I paired it with snow crab, potato salad, pickled yam with wasabi, seared Spanish mackerel, and tempura taran sprouts!
The rich, mellow, full-bodied flavor went well with all the dishes we ordered 🤣.
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