Manuele
Milan Saké Challenge 2022. Junmai Ginjo 100% organic. On the nose ginjo-ka (pear, banana, melon), slight smokiness and spice probably given by the wooden container used for fermentation. In the mouth it is rich, quite persistent and very pleasant. I found it interesting with caciocavallo, it can also be good with other medium-aged cheeses and some fresh meat carpaccio. I would also try it with a grilled chicken.
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