きっしー
This time "Sakura" is also made using the traditional sake yeast! Was "Sakura" made using the traditional sake yeast before? Is this a change due to the change in concept of Sengoku? But the taste was good for me personally, because it was not like a makishimo in a good way.
The acidity is strong and tightens the moderate sweetness even more! Delicious! This is the kind I'd drink it with a gusto...(*^^*)
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