Shizen no Manma is a wonderful example of Terada Honke’s more subtle style. It carries a soft, ricey aroma and flavor, high acidity and umami, making it a versatile accompaniment for a wide range of dishes.
Rice: Dewasansan, Miyama Nishiki, Yukigesho
polishing : 70%
Yamaoroshi is a synonym of “kimoto”, the ancident starter method used to make this sake. This bottle has a perfect balance of umami and acidity, a full-bodied palate, and a refreshing finish. It’s ricey and herbal, with the alcohol so brilliantly integrated you hadly notice it. Serve chilled. Pair with meat or cheese dishes.
Rice: Noto Hikari, Gohyakumangoku