まっちー
The spoils of my trip to Hiroshima (3)
I remember drinking Miho at Tomikyucho-san a long time ago, but I don't remember it, so this is my first time drinking it 🍶.
Hachiganso is the oldest native variety of the Hachiganso lineage, isn't it?
It has a fruity mouthfeel and is refreshing without being heavy 😋.
I drank it with sashimi and yakitori, but it seemed like it would drink well with more proper food.
100% Yatanso grown in Hiroshima Prefecture
Polishing ratio: 50% for koji rice, 60% for kake rice
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