柘榴
A label as stylish as wine🔴.
They have incorporated malolactic fermentation, which is utilized in wine brewing, into their sake.
The first day was slightly carbonated and fruity. It goes well with western food such as nuts and cured ham, and was a shame to have it warmed up.
On the second day, the slight carbonation was slightly less and the fruity and mellow taste became stronger, making it much easier to drink than the first day.
This sake is said to contain an acid called Onshisan, which is delicious even when warmed up, and can be enjoyed at various temperatures. I wish it had been warmed up on the second day.
Ingredients: rice, rice malt
Alcohol content: 15%.
Rice polishing rate: 60%.
Japanese>English