Chrisbrz
Tatenokawa Malolac Junmai Daiginjo
Tatenokawa Malolac Junmai Daiginjo
Rice: 100% Dewasansan from Yamagata
Rice: 100% Dewasansan from Yamagata
Rice polishing ratio: 50% Seimaibuai
Yeast used: No.28 (high malic acid producing yeast)
Alcohol 13% Alcohol
Sake Degree -15 Nihonshudo
Acidity 2.6
Mellow and gorgeous aftertaste. I took a sip and compared it with cheese and banana chips.... It goes well with ❣️ this-love ❤️
Sampled over two nights
Definitely yogurt like flavor
Paired nicely with pork & gyoja garlic and really well with soft cheeses But dominated lemon butter salmon foil Yaki.
Will save some to try with pasta.
Japanese>English