Echizen Misaki Junmai Ginjo Nakadori Genshu

Another yummy sake, nakadori style! All sake is pressed through a cloth to filter out sediments, but this is done in 3 parts. The first press contains more sediments but is also more aromatic and bold in flavour. The middle yield is known as nakadori 中取り, supposedly the true reflection of the sake as opposed to the final yield; seme, which may be over-extracted and contain more alcohol. The 3 yields are then mixed according to how the head brewer feels best expresses the rice. As a science person, I'm always interested to know how each yield and the collective yield taste without blending

This is a robust but not harsh genshu. Can pair this even with food that would generally overwhelm more delicate sakes