maz
This is the first time Yamane Nishiki (Sanke Nishiki) has been used in sake production.
The Nagano Prefectural Agricultural Experiment Station, which developed Miyamanishiki, focused on koji making, a departure from conventional breeding methods, and registered it as a new sake rice variety in 2020. (The registration application name was announced in 2017.)
Putting aside the nosho, let's take a sip.
A little acidity and gassiness give it a freshness, but there is nothing special about it, but for some reason, as the meal progresses, so does the sake.
The strong fatty taste is washed away without any resistance. And then the palate is begging for more snacks, and the cycle repeats itself.
It was the perfect accompaniment to a summer stamina meal.
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