RyotaA new attempt by Imanishi Shuzo, which has a 350-year history.
It is the "Romain Series" of limited distribution that started in 24BY.
The rice used is Nara Prefecture's famous "Rohafu," a special junmai dry rice that has been watered and fire-quenched.
The aroma is mild for a dry type,
The dry type has a mild aroma, but the clean acidity and richness bring out the fresh umami flavor.
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