たにやん
The balance between the fresh acidity of the sake principle and a little spiciness is perfect. This time Momoyamayu is brewed from the sake brewing process, whereas the previous Momoyamayu was brewed with white koji malt, and the rest of the brewing process is exactly the same. It's a modified Shinsho with 50% polishing ratio and 15.8% alcohol by volume. Delicious. After a while, the overall taste is more subdued.
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