のりっく
This sake was made by Yoshida Shuzo and a group of volunteer sake brewers. The liquor store had a bottle of 19 years old, so we chose it without hesitation. The acidity is strong, and then the umami comes through. It's good to get rid of the horniness of unpasteurized sake.
We had a carbohydrate festival with Shanghai fried noodles and sushi.
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