bouken
The rice was Ginga, the same as that of Murasaki Uchu, so we compared them.
The yeast was Giovanni's research. Was it used by cab drivers?
It has a strong sweet taste of rice. It also has a little graininess. It says "dry" but it is easy to drink with a gentle dryness.
The bran-like smell that lingers in the glass after the drink is empty bothers me...
I prefer Murasaki Uchu.
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