ゲン
It has a tannin-like astringency like that of wine, as well as acidity from its chunky sweetness.
This is a rare sake.
I feel that sake is becoming more and more like wine, like Kagamiyama and Teisho.
It is difficult to match sake with Japanese food, but since Japanese food itself is starting to move away from the original Japanese cuisine, this is probably the best way to adapt to it.
I would like to match it with a crisp Italian meal on a fine day.
Japanese>English