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Description
東京農業大學遊戲科學研究所的中田久保教授從櫻花中成功分離出的「天然銀花酵母·櫻」。得益於這種酵母，即便加冰飲用，鮮味也能充分保留，實現了清爽的入口體驗。美味而嶄新的酒，那便是「櫻花冰」！
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
🥈
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥉
Sukiyaki
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
4
Grilled Eel
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
5
Saikyo-zuke Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
6
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
7
Oden
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Shabu-shabu
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine