Hungarian Mushroom soup with Taruzake Yamahai Junmai

I’ve discovered Taruzake like no other! I’m pairing my Hungarian Mushroom soup with Yoshinosugi no Taruzake, Omachi Yamahai Junmai from Choryo Shuyzo in Nara, Japan. The sake is fermented in the Brewery’s handmade cedar barrels, and the scent of cedar is beautifully balanced with earthy, mushroom-like flavors. The nose has aromas of rice, forest after the spring rain, yeasty bread, and touch vanilla. This sake is one beautiful, food-friendly sake—I hope to enjoy piping hot in the upcoming winter months.