Take
Kitano-Nishiki Hokuto Zuisho, first salmon roe in dashi broth and soy sauce, tofu, cucumber, and kaiware wrapped in nori (seaweed) for tsumami. This junmai sake is made with rice, water, and toji all produced in Hokkaido. The rice used for this sake is "Ginpu," a 45% polished rice variety, and it has a fruity aroma like a daiginjo (daiginjo). It is easy to drink even for those who don't like Japanese sake.
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