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ManueleMilan Saké Challenge 2022. A very delicate Junmai Ginjo, almost too much so. Both on the nose and in the mouth light floral and fruity aromas and an elusive lactic part. In the mouth it reflects this delicacy with a light body and a lot of elegance. Packaging that may turn the nose up at the Western customer. I would taste it with a burrata, or with a swordfish carpaccio. ManueleMilan 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. ManueleMilano Sakè Challenge 2022. A Daiginjo with a nose that is not particularly pronounced, lots of tropical fruits and a slight citrusiness can be smelled, the alcoholic drive can already be perceived. On the palate it has great body, medium-long persistence, alcohol that stays nice and warm in the mouth. Not perfect but goes well with a fontina cheese, also needs less savory and less umami cheeses. Given the body I would also try it with some slightly richer dishes, to venture with a carbonara maybe? Who knows, I will try it RecommendedContentsSectionView.title
