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At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin.
I failed to take a picture.
This sake is made from "Gin-Karasu-boshi," Aomori Prefecture's preferred rice for sake brewing.
Gin-Karasu-boshi was bred to be grown in the southern part of the prefecture, mainly in the Hachinohe-Towada area, where there is a lot of cold damage.
It has a robust but dry and refreshing aftertaste.
It goes very well with KAKUNI (stewed pork cubes).
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