麹 Joe
Kikumasamune in the west and Daishichi in the east.
I was again convinced that the quality of sake is a benchmark of royal sourness and richness.
Served cold, it's crisp with a hint of sweetness, and warmed to a gentle temperature, you can taste the lactic acid bacteria lingering in the nose.
Try it hot, fully heated, or warmed and chilled now.
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