新丸子屋
The whole rice is made from "Ginbukiyuki" rice, which is suitable for sake brewing, and the moromi is carefully grown at a low temperature.
Sake rice is Ginbukietsu, the rice polishing ratio is 60%, and the yeast is undisclosed.
Served well chilled ✨
It has a fresh aroma with a strong acidity 😆.
It is characterized by acidity and umami with a full-bodied, heavy flavor as you drink it, even though you think it is light 🤤.
I paired it with sumi squid sashimi. The sweetness of the squid is outstanding and goes well with sake👍.
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