若竹鬼ころし 純米
DDK
Eleventh contribution from the San Francisco Bay Area. Daiginjos are very popular in the US. I tried Junmai for the first time. The mouthfeel is round, and the moment it enters the throat, it is dry and heavy. I drank it with Yose-nabe, a traditional Japanese hot pot with broth made from dried sea bream that I bought at Asebino. It was a nice touch.
Japanese>English