Nihonshu
TAMAGAWA Time Machine 1712
Brewed to a recipe recorded in 1712, this is fabulously sweet but not cloying, thanks to far higher levels (roughly three to seven times) the levels of acids and amino acids for contemporary foods. Great with ice cream and deserts, but also with blue cheese, salty pickled Japanese delicacies and foie gras.
Prefecture: Kyoto Alcohol: 14.5%
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