新丸子屋
As the name implies, it is a special extra product made by specially bottling the original sake with a higher degree of sake. Kariho has long been pursuing the challenge of achieving both spiciness and flavor, and this sake is said to be a kind of lifework for Kariho.
Sake rice: Miyamanishiki, Gin-san, 60% polished rice, in-house yeast (KSP)
Dry, firm, and refreshing with a touch of acidity from the Yamahai method.
The umami also follows after 👍.
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