ジョナジョナ
With this, it is read as "kokoro". It is bottled from the side where it was squeezed, which is called "nokkumi".
Despite the 70% rice polishing ratio, the fresh aroma has a hint of ginjo.
In the mouth, after the sweet and sourness of the clean, unpasteurized sake passes, a lingering taste of umami lingers on the tongue. Delicious.
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