もりをの先一杯
We open a bottle of this once every four years in leap year. We found a bottle of Akabu, which is not sold very often in our local area, and bought it immediately. It was lucky that it was one of the last bottles available.
It was a very well-balanced bottle, with a fruity and robust flavor, and a clean aftertaste. Today I will enjoy it with swordfish kelp sashimi and crab miso... 😋.
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