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Description
Senju Ushimado Densho Yondanjikomi Genshu de Kousoshuzou en Ushimado, Okayama, utiliza el proceso de fermentación tradicional de cuatro etapas yondanjikomi y se embotella a plena potencia genshu sin diluir. Este método de gran laboriosidad es una variante regional rara vez empleada en la elaboración moderna de sake, que produce un carácter profundamente estratificado y concentrado desde esta kura del histórico puerto de Ushimado.
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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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥈
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥉
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
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