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Description
Appartenant au projet collaboratif Yamakawamitsuo, dans lequel quatre brasseries du Yamagata contribuent chacune à une édition saisonnière, cette édition limitée Yamagata 2016 utilise 100 % de riz à sake de Yamagata poli à 50 %. Une technique de fermentation de style malolactique a été appliquée, conférant une acidité douce caractéristique.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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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
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Shabu-shabu
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
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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