しょう太
This junmai-shu is brewed with Hachitan-Nishiki, a representative sake rice of Hiroshima, using the traditional sake yeast.
It has a rich, deep flavor that can only be achieved by the use of the sake's original yeast.
I warmed up the last sake and paired it with a Thai dish called "causo gai". I thought to myself, "Thailand is a country where rice is the staple food, so there is no reason why sake can't go well with it! So I tried it and it was a perfect match.
I think a strong sake such as Namahoshime or Yamahai can compete with spicy dishes.
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