つきしずく
Drinking out series
Although this sake cannot be called sake because its alcohol content is over 22%, it is made from junmai (pure rice) itself. This time, we had it warmed up with some water added as recommended by the restaurant.
It has a strong acidity and a strong savory flavor. Still, it has a nice sharpness and no lingering aftertaste.
I was wondering if it was too rich, but it was drinkable.
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