Creamy and unctuous. Delicious lightly chilled, room temp, lightly warmed, and hot, but really best between 105F and room temp.
Tastes and feels like: Cashew milk, horchata, oat milk foam, nutmeg, hollandaise, cultured butter, roasted parsnip, freshly steamed rice. Like sake whipped with the highest quality melted kefir butter. Subtle, creamy, and dry.
Data: Akita prefecture, Miyamanishiki rice, Akita kimoto starter, 59% polishPair with: anything creamy, buttery, potatoey / also delicious with pizza margherita