Kaishun椀(本当は木編ではなく人偏)
ぴかりん
Yamadanishiki produced in Ota City
Sake meter rating +16
Acidity 2.5
Sake with a strong sense of maturity that goes well with warmed sake.
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ぴかりん
Personally, I prefer junmai to ginjo, but Shimane's ginjo is understated and goes well with fish dishes.
Japanese>English
ぴかりん
Junmai Ginjo-shu brewed with spring water from Iyo Saijo/Kamo Shrine, the best water in Japan.
It is soft and refreshing. The soft water is also made from the spring water and makes you feel good. ⭕️
Japanese>English
ぴかりん
It fits the image of an offering to the gods of Izumo. It is cool and sweet, but not watery.
Rice: Sakonishiki
Cold or room temperature
Aperitifs, seafood
Repeat ◎Repeat
Japanese>English
ぴかりん
Light sweetness despite being made from a traditional sake yeast yeast yeast
Cold or room temperature
Aperitif Seafood Vegetables
Repeat ◎◎
Japanese>English