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Description
在日本酒酿造工序之一的醪构成中，麹与蒸米分三个阶段（初添→仲添→留添）加入。精心酿成品格高雅的风味，丰润的口感与适度的酸味交织出清爽的余韵。
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Where to Buy
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Reviews
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Est.1889
Brand日本盛
Address4th 57th Kaicho Nishinomiya Hyogo
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Shabu-shabu
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Traditional balance ideal for Japanese cuisine
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Mixed Hot Pot
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Traditional balance ideal for Japanese cuisine
4
Chawanmushi
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★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine