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- Suishin Heisei Last Year Sake
Suishin Heisei Last Year Sake(Hiroshima)
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Specially designated name | Junmai-Ginjo-shu |
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| Type | ||
| Material Rice | ||
| Polishing ratio | ||
| Alcohol | ||
| Sake meter value | ||
| Acid Level | ||
| Amino Level | ||
| Rich / Light | ||
| Dry / Sweet | ||
| Taste Type |
| Specially designated name | Junmai-Ginjo-shu |
|---|---|
| Type | |
| Material Rice | |
| Polishing ratio | |
| Alcohol | |
| Sake meter value | |
| Acid Level | |
| Amino Level | |
| Rich / Light | |
| Dry / Sweet | |
| Taste Type |
| Brewed by | 株式会社醉心山根本店 |
|---|---|
| Production | Hiroshima |
| Brewing Method | |
| Sake Yeast | |
| Recommended temperature | cold |
Product Description
Sake Search Review
It is a dry sake but smooth and mildly sweet on the palate. It is an easy-to-drink sake with a strong umami flavour.
[Food Pairing]“Rock porgy and Chinese cabbage with citrus sudachi dressing”
The umami in rock porgy goes well with the acidity of lightly-pickled Chinese cabbage and citrus sudachi. As the flavor is light, you can eat as much as you want. It is a perfect pickle to enjoy the crunchy texture of Chinese cabbage. Delicious!
The acidity in sudachi brings out the best mellow flavor in Suishin. Suishin helps you to feel the subtle sweetness in Chinese cabbages and the world-class umami in rock progeny.
“Nara pickles and cream cheese”
This dish features a distinctive flavor of sake lees and the acidity of cream cheese, which is wrapped with a sheet of Nori seaweed. The flavor combo is seductive enough to make you addicted to it.
Suishin enhances the umami and sweet flavor in the dish and refreshes your palate. You can enjoy the long-lasting umami flavor. It helps break down the lipid and spread wonderful characters throughout your mouth so that the rich and robust feelings of the dish don’t linger at all.
