38号
Produced by Shirazur Nishiki Junmai Daiginjo
Rice polishing ratio: 50%.
Alcohol content: 15%.
Aroma, mild sweetness, acidity, bitterness, good lingering taste
It has a clean and smooth taste with a hint of citrus, with just the right amount of acidity and bitterness to accentuate the depth.
I tried this with Cod with Shirako Yuzu Ponzu, and it has a great synergistic effect.
It's been a while since I've gotten my wife's "girls absolutely love this" comment, lol
I've never tried Hakutsur Nishiki before... so I did some research...
Conventional breeding of sake-rice varieties is usually done by the children and grandchildren of Yamada-Nishiki, but Shirazuru-nishiki was developed by Shirazuru Shuzo, and it is a brother to Yamada-Nishiki, and some of its siblings may even surpass it. It's about...
It has larger grains and a larger heart white than Yamada-Nishiki, and its protein content is about the same level as Yamada-Nishiki, which tends to give it a refreshing aroma and a gorgeous, soft taste... The potential of this variety is unknown because it has only been developed for a short period of time. ...
SAKE, which I have always enjoyed casually...
Once again, I would like to express my respect and gratitude to all those involved in the brewing of sake
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