Tenju米から育てた純米生酒
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Slightly hard, unpasteurized sake. It has a bitter taste and goes well with spring wild vegetables. We enjoyed it with soaked rape blossoms, tempura of cod sprouts, and wakatake (bamboo shoots).
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Tenju Junmai Ginjo, with a sweet but not persistent aftertaste, can be used as a food sake. It is recommended for carpaccio with fruit, gentle simmered dishes, sake beginners, and those who are not very strong drinkers.
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