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Style: jummai-shu, i.e. pure rice sake, with no addition of sugar or alcohol
Characteristics: remarkably light, with a complex nose and palate, aromas of linden and lichies; good harmony between sweetness and acidity; finishes extremely clean
Usage: can be served hot or cold
cold as an aperitif
hot (traditional manner): tempura, katsu-don; also: Korean Kimchi (fermented cabbage), Vietnamese and Thai food; Mongolian Beef
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