海風土Seafood Junmai
野狐馋I learned about Miho Imaeda from some documentaries, a very respectable lady! This is the first time I've had a Tomiguso from Hiroshima, and it was developed by the brewer to match the seafood of Hiroshima.
I was expecting it to be a very sour sake because I knew that the white koji used in the brewing process produces citric acid. I didn't expect the sweetness to be more like a semi-sweet white wine like "Gewurztraminer" rather than a dry one like "Sauvignon Blanc". In addition to seafood, I also tried the Taiwanese three-cup chicken pairing, which was also delicious.
The taste remained good 2-3 days after opening, and the alcohol level is 13 degrees, which is good for a slow sip and relaxation. I look forward to tasting more of Ms. Imaeda's wines.
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