くろまお
This sake is brewed using all the techniques available at the brewery during the brewing year.
The brewery uses "Kinmon-nishiki," a fantastic rice from Shinshu, and a brewing method equivalent to that used to make sake for the sake competition, which takes a lot of time and effort.
The sake has a delicate entrance, followed by a spread of umami and a crisp ginjo aroma at the end.
One of the breweries is trying to wipe out the image of inexpensive sake, and there are many varieties to choose from. Which one shall I drink next time?
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