maz
Yamadanishiki from the Tokushu A district, 70% polished rice, Yamahai Junmai.
What? You didn't make it a ginjo? I wondered as an amateur.
It has a rich umami mouthfeel with a hint of cheese.
This is perfect for fatty meat dishes like red wine.
The brewery is a bit stubborn (?), refusing to follow the recent trend of prioritizing "aroma" and not entering their wines in the National New Sake Competition. The brewery is a bit stubborn.
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