Ubusuna2024山田錦 七農穣
madamarr（まだまー
Recently, I had a suspicion that fresh, fruity, unpasteurized sake nowadays actually deteriorates quickly, and I tried it here (in Sanchi?). (In Sanchi? And in Nananoujyo? I tried it here (in Sanchi? and Nananoujyo?).
As a result, it has been about a month since the bottle was opened, and the flavor seems to have increased. The time change from fresh and crisp is wonderful. I conclude that a good sake is still better even though it is changing (although I think temperature control is important).
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