The first Kozutsuru was served warm. The acidity of the Yamahai is strong, but not too sharp, and there is a softness that is typical of a warmed sake.
Kozutsuru Yamahai Ginjo Unfiltered Nama-shu
Serpentine rice produced in the Yagi River basin, Yamadanishiki
Setsu Mei Nagaiwa!
Not too sweet, not too spicy
A cup that makes food go faster!