Timeline
blue★★★★
1,606yen (720ml)
Raw rice: Asahimachi from Okayama Prefecture
Rice polishing ratio 60%.
Alcohol content 15-16%.
This Junmaishu was aged in the bottle for 1 year and 6 months in a low-pitched cellar to allow you to feel the changes in Omachi.
The aroma is soothing and the taste is smooth and not tiring to drink.
It is good to enjoy it with dumplings while watching the moon. ラル大佐We couldn't see the moon last night because of work, so today we're going to have a tsukimi sake. Last night it was a clear night with a nice moon, but as soon as we opened the bottle, it started to rain!
Well, that's because we don't do it often enough.
It's my first Hananobumi, and I really wanted to start with the Natsu Gin, but I missed buying it.
It was almost odorless when I took it out of the refrigerator, but as the temperature went up, a fruity uptake aroma came out.
When you swallow it, you will feel a slight tingling sensation at the back of your tongue, and at the end, you will feel the lingering bitterness and sweetness.
Ahh, it's so good!
It is served with akebi, chestnut and pickled eggplant.
I love Nakayuu, a local sake brewer in Bali, as I have since the time of Yumegen.
Thank you for the food! RecommendedContentsSectionView.title
