Don’t let the musty basement or cheese rind aroma turn you off; the flavor is actually quite light and smooth, with hints of caramel and mushroom.
As fans of pairing sake with cheese, we asked the third generation owner of Nakano Brewery, Koji Nakano, which cheeses he likes to eat with his junmai. Without skipping a beat he said “Comté.” Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. It is mild and nutty with a firm but sliceable texture. Indeed, the Comté, which was reminiscent of himono (dried and grilled fish, most often horse mackerel), was a great pairing alongside the smooth and drinkable junmai that had a similar aroma to the Comté. Try this sake at room temperature and warm.
- Seimaibuai (rice kernel remaining): 65%
- Brewed in Wakayama, Japan
- 24 fl oz (720ml)
- 15.9% ALC/VOL
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