38号
Sumizue Junmai Ginjo Nakadare
Yamadanishiki Kura-no-Hana
Rice polishing ratio: 50%.
Yeast used: Miyagi yeast
Alcohol content: 16%.
From the label on the back of the bottle: Only "Nakadare", a junmai ginjo sake that is slowly brewed at a low temperature, has been pumped out.
Aroma, sweetness, mild acidity, short lingering...
The first sip was a little unsatisfying, but as I continued to drink it, I could feel the deliciousness...
Each time I drank more, the clear, round, unadulterated clarity of the sake cup became more and more comfortable...
A well-balanced, calm drinking experience... gently delicious.
It goes well with Japanese food in general.
Rain and humidity and all sorts of things...the doldrums make this week feel long...
Thanks to SAKE and his wife for the dust and healing in the midst of it all...
Today's dish: tofu, ginger and natto, various fish paste (octopus cheese kamaboko and Onion tempura, scallop tempura...etc.)
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