A modern type of sake that, due to its higher acidity, starts to hint at wine. Fresh and vivid, this type of sake often, but not always, has lactic notes, is very lively, and can also be aromatic. Often this sake is more lightly milled and made with traditional, more labor-intensive methods of creating a fermentation starter, such as Kimoto or Yamahai.
These sakes usually pair well with umami-rich or spicy food, such as steak, roasted tomatoes or mushrooms, and south-east Asian cuisine.
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