Manjusen Oak Barrel Aged Kijoshu
Rating 4.4-4.5
Sake is made using 130 parts water to 100 parts rice, while kijoshu is made using 70 parts water to 100 parts rice. The honey-like flavor is further enhanced by aging in oak barrels.
I made the mistake of not recording Toyama in this app. I was invited by the owner to try the Omachi rice from Manjusen, and I found it to have a simple rice flavor. with grilled yellowtail with spare ribs ←service item, thanks again tonight ✊.
