PNK
A single-batch bottle that I got at a local supermarket.
It is quite dry. It has a little bit of umami, but I don't think it has any other characteristics.
I think it is the type of sake that plays a supporting role.
Following the "Echigo-Tsurukame" wine yeast mentioned earlier, we paired it with the same menu item.
It goes well with all the dishes we prepared, and is safe or what? As expected.
Dry wines are all-around great.
It goes especially well with homemade boiled eggs.
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