金猫魔
4th cup of mamiana
Yumebanabi Koihanabi from Kusumi Shuzo, a sake brewery in Natsuko,
Koshi-tanrei is used for the malted rice, and Kame-no-o is used for the premium rice.
In 2024, Yumebanabi Koihanabi was upgraded to Junmai Ginjo (the rice polishing ratio is the Daiginjo standard).
When cold sake is poured, it is served in a flat cup that turns the color of fireworks.
It is beautiful.
It is calm and clear,
It has a full flavor and a clean mouthfeel.
Delicious!
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