タッチミー
Mimuro Sugi" has been brewed for more than 360 years in Miwa, Nara, the place where the god of communication resides.
The brewery uses 100% Omachi rice.
This junmai ginjo sake is fermented at low temperature for a long time and brewed with the refined sweetness and umami of Omachi and the acidity that converges with it. The brewing process was long fermented at a low temperature.
I like Omachi.
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