kizens
Notes of muscat, lychee, cream and dry chaff.
Clear and effervescent.
Dry, with rice husk flavors, acidity and astringency. Mineral notes.
Serve with tongari boushi cabbage with miso, boiled autumn poem, yudofu, fried Chinese cabbage and bean sprouts, yari squid sashimi, grilled shiitake mushrooms, broccoli ario aurio, and nihachi soba noodles.
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