さんちゃん
Naeba Shuzo "Kousumori Junmai Ginjo
Rice used: Gohyakumangoku (Koji rice), Koshibuki (Kake rice)
Rice polishing ratio: 60
ALC: 14%.
It has a yogurtiness like pear or calpis, and the balance between the spread of sweetness and the acidity that tightens the aftertaste is very good.
May go well with French and Italian cuisine.
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