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savory pasta
And when warmed
Using local Yamagata Dewanosato rice and some Yamagata NF-KA yeast
It has a full nose of shiitake mushrooms
He is so good for sake
Kinmon Akita Koshu Yukyu no Umeshu "4 Year Aged Shizuku" Hakurakusei savory pastaThe nose on this one of kind ume (plum) sake is a cool collection of plum, honey, grape, rock sugar, and orange blossom aromas. So in a word, this is the most pampered Umeshu, probably in the history of Umeshu! Made using the shizuku method of drip sake pressing and aged for four years, say hello to a dry umeshu with lots of wine like characteristics like crisp tannin like dryness and tantalizing acidity and astringency play. Medium bodied, it is fast
