いえてん
Sweet 1, Umami 2, Acid 2, Bitter 2, Aroma 3
Commissioned production by Suzuhiro Kamaboko. The rice used is Kinuhikari, which is grown using fish guts as fertilizer.
It has a unique bitter taste and aroma in the mouth, but it is not harsh and has a refreshing taste.
It goes well with fish dishes with strong flavors.
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