―磨くだけが能じゃない―
低精白のお酒の旨味にはまってください。
9638+80（クロサワハマル）高精白が当たり前の時代にあえて磨くことを選ばず、二割という低精白で生酛造り。
複雑で深みのある米の旨味が絡み合う濃醇純米酒。冷〜熱燗まで楽しめます。
Junmai 80
Today highly polished rice is standard for the sake industry.
This sake breaks the mold, brewed using the kimoto method with rice polished to only 80%.
It has pronounced acidity and umami with an overall thick presence, a slightly longer finish, and a complex combination of sweet, sour, dry, and bitter flavors. Equally delightful when served warmed or chilled.
Aroma:
Ripe pear, toasted rice powder, burnt caramel, spices such as cinnamon, and seaweed.
Serving temperature and suggested pairings:
15~18℃ in a wide-mouth tulip wine glass
sake steamed clams
45~50℃ in a small ochoko
miso katsu (breaded pork cutlet with miso sauce)