山廃純米
The third and final bottle was Naruto sea bream from Tokushima, known for its Awaodori dance. Unlike the second bottle, this one is close to the first bottle, Otokoyama, with sweetness and umami at the forefront. And here are the specs
Rice used = Tokushima rice
Polishing ratio = 50% (from the bottle label)
Sake meter = +2
Acidity = 1.6
Amino acidity = 1.5
Yeast used = Kyokai 1401
We would like to match it with sea bream dishes, in honor of the Naruto sea bream on the label. The third and last bottle was also delicious. _.) _(..._...)
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