新丸子屋
Junmai Ginjo made with strawberry flower yeast. The sake has a firm sense of gentle sweetness, but with a crisp acidity that does not linger, similar to the freshness of strawberries.
Sake rice is domestic rice, Dewa Sanzan, with a 55% milling ratio, and the yeast is strawberry flower yeast (isolate strain from Tokyo University of Agriculture).
We had it well chilled ✨
Gentle ginjo aroma of strawberries👍
Clean and refreshing, with enough juiciness like the sweetness of strawberries! Perfect for this season 😆.
I also felt a little sourness at the end, just like the image of strawberry 🍓.
It also goes well with sticky smelt sashimi 🤤.
I paired it with fried and simmered baby sardines and smelt sashimi!
Japanese>English