Denshu特別純米酒 山廃仕込み
まことん
This is the second time we've made rice wine. The last time was last year's spring sake.
When I poured it into the glass, it seemed to have a strong yellow color.
It tasted like the Musashi Tsuru I had before, but without the peculiarities, and I could drink as much as I wanted!
There wasn't much to write home about, but I guess that's the kind of sake that only breweries with high technology can make.
The alcohol content is also good at this level.
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