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Description
Raifuku Kijoshu Mero Namashu est brassé selon la méthode kijoshu, qui substitue du sake fini à une partie de l'eau de brassage afin de concentrer la douceur et la profondeur. Contrairement aux kijoshu traditionnels très sucrés, cette version se distingue par sa douceur fraîche et nette aux reflets transparents, convenant comme accord de style dessert.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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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
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
6
Grilled Eel
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
7
Saikyo-zuke Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine