山田小錦
I was so impressed with the Takashimizu I received last time that I ordered it from Akita Sake Manufacturing and it arrived today.
It is freshly pressed last November.
It is said to be the basis of modern ginjo-style brewing,
Rokugo-yeast and Akita-style cold brewing.
The note says, "The aroma is gentle and has a strong presence.
We are looking forward to drinking it.
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