mirin
My favorite ★★★☆☆☆☆
Raw material rice: Awa Yamadanishiki produced in Tokushima Prefecture
Polishing ratio 50%.
Gorgeous ginjo aroma over time.
Rounded mouthfeel. The slightly carbonated, fresh impression, perhaps due to the fact that it was just opened.
The taste and aroma of rice bran is released through the nose, and the aftertaste is crisp. As time goes by, the gas is released and it becomes more expansive.
At the 🍶New Sake and Food Party
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