Suginishiki特別純米酒 生もと仕込み
はまち
First impression is water itself, with a slight taste of rice. When it gets on the tongue, it is a cup with a habit of leaving a lactic acid bacteria smell unique to the sake's sake yeast. The persistence of the habit is long, but you can taste the richness at the end.
That is why we would like to pair it with cheeses that have a strong sense of fermentation.
I think that Iburi gakko and cream cheese would go well with it.
Rice polishing ratio 60%, Sake degree +9, Acidity 1.7
Association No. 701, once-fired
Liked 3.9
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