mayu
It's like the sake used in tokoso...it looks better warmed up. It is sharp, sharp and spicy sake, which is not my taste 🙏.
From the website
This junmai ginjo is brewed with 55% Kame-no-o from Shonai-machi, Yamagata Prefecture, the hometown of Koikawa Shuzo, and all the ingredients are carefully selected for local production for local consumption.
Kame-no-o" originated in the Shonai region of Yamagata Prefecture (now Shonai-machi), and was cultivated more than 120 years ago in 1893 (Meiji 26) from three ears of rice by the benevolent farmer Abe Kameharu.
The product name, "Kameji Koujitsu," was inspired by the image of the founder, Kameji Abe, resting in the sun.
It has a mild aroma, a smooth and light mouthfeel, a sharply integrated core of robust flavor, and a pleasantly clean and crisp finish.
Enjoy the unique characteristics of the Koikawa Shuzo brewery, which is located in the birthplace of "Kame-no-o.
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