さけえ
KOKU-LABEL for restaurants was given to us.
Speaking of Tengumai.
Yamahai.
Of the total production of sake, only a few percent is Yamahai.
of the total sake production is made from Yamahai.
It must take a lot of hard work to brew
It must take a lot of hard work.
Yamahai is
Yamahai is more profound than Namahashi, but
This gem is also very massive.
The changes after opening the mouth are also noteworthy!
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