YSTJ
San-do 2023 Hozu Gonohozo Special Summer Limited Edition fuchinsai.
This is the second summer limited edition following kawamatsuri.
It is stored in ice temperature for six months before being bottled.
The top nose has a melon-like fruitiness with a lactic acidity like fresh cheese. The gaseous sensation seems to have settled down after six months.
It has a very dry impression, even drier than kawamatsuri, with a stronger lactic acidity.
The acidity and gassiness are a perfect match not only with white meat sashimi, but also with tororo nabe, a dish of grated yam.
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