N.Nao
Dark gourd flavor.
But the sweetness is refreshing.
In the Edo period, the ratio of rice and water used in sake brewing was 10 koku of rice to 10 koku of water, which was called jumizu brewing.
Nowadays, the ratio of rice and water is 10 rocks of rice and 12 rocks of water to minimize the effects of over-melting of the rice.
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