ばび
Risshun Morning Squeeze
I'm glad I haven't had it this year!
It's a little less sour and a little more sweet than Sengkyo.
I think it's more on my favorite side.
Is that what this year's production is like?
Or maybe it's just the way it's made this year, or maybe it's just the way it's been made over time.
Or maybe my memory is wrong.
I'm not sure if it's always been like this.
Rice polishing ratio 60
Alcohol content 14
Japanese>English