Y.Tokushige
While the sake is clean, it has a bitter, clean quality, but the bitterness, umami, astringency, acidity, and sweetness all come through in multiple layers. The astringency and acidity are strong, so I think it would go well with strong flavors and fatty meals.
（After two days, the astringency has decreased and the corners have been removed, and it has become my favorite "Mimuro-sugi"!
Sake rice→100% Nara Prefecture dewy leaf wind
Alcohol content→13 degrees Celsius
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