Japanese Cheese “Sakura” ✖ Characteristic acidity taste 「Gozenshu Bodaimoto Usunigori」
“Sakura” is a soft cheese made from brown Swiss milk that grows in the nature of Tokachi, Hokkaido.
This cloudy sake, “Usunigori” is prepared using naturally –derived lactic acid brings out the richness and sweetness of cheese.
Okayama‘s rice for brewing , “Omachi” rice’s umami and mellowness increase by warming (about 40 degrees) .
Warm sake melts the cheese in your mouth softly, and brings together the original taste of sake and cheese into a new taste.
The aroma of the salted cherry leaves that spreads deep inside the nasal cavities adds to the aftertaste of sake.