Kagatobi極寒純米 無濾過，生
AAJI
The habaneros I had planted to repel insects from the mini-tomatoes in my vegetable garden unexpectedly produced a bumper crop of over 100. I put on a mask and vinyl gloves, cut them, finished removing the seeds, soaked them in oil, and processed them with a cutter for preservation. After the work was done, I touched the bridge of my nose a little and got a burning sensation. I floated it with cooking oil and washed my face with soap for 30 minutes. Finally my sense of smell came back and it was time to open the bottle. I couldn't get a snowball, so I got a bottle of Kagatobi which I had my eye on. It was my first Kagatobi. It is made by low-temperature fermentation and has a mellow flavor and sharpness. I am not sure if my sense of smell is back, so I am a little worried about it. It is on the dry side. 4 gosobottle 1,639 yen
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