酒主T
It is Chiyomusubi Strong 60 Junmai. I had a Chiyomusubi in Sakaiminato before, and I remember it being very light and dry. I have heard that Strong is suitable for Ginjo sake because of its large grain. Yellow? I wondered if all of them that were a little amber or yellow were made from strong rice. This Chiyomusubi is the kind of sake that tastes even better when it is warmed.
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