jirocho
Obtained the back of the Suidama.
I had never had the front side before.
It was described as "dry" but I felt sweetness.
Or is it the umami of rice?
The ginjo aroma is good, and the umami? While feeling the umami, it has a good sharpness.
It has a good sharpness. Is this the reason why it is called "dry"?
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