SAMURAIZ
Today's sake is from Kurumata.
This sake is made from "GI Hakusan (Hakusu Hakusan)," which is made from "Hyakumangoku No Shiro," a sake rice suitable for sake brewing in Ishikawa Prefecture, and all rice produced in Hakusan City.
When you put it in your mouth, you will be hit with a strong acidity and the delicious taste of rice. When you roll the sake around in the glass, it is so robust that it leaves an afterimage on the inside of the glass.
The entrée is red dried fish and oden.
It is a perfect pairing with the sweet sake at a temperature close to room temperature.
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