The brewery is famous for Rumiko's Sake.
Ikashizushi, brewer's yeast, pesticide-free Yamadanishiki, filled in March and shipped in July. In other words, it's a naturalistic concept. In the mouth, the taste is not superfluous, but rather mature. When you get a whiff of it, you can smell a slight but refreshing woody aroma. It's something you shouldn't cool down. The longer it's served, the more it changes in flavor. This is interesting. The first sip is "superb! I think it's great that people can say. With the temperature change, that? Is this a good one? I guess it's a two-way street. I'm the latter of course.
