にしむ
Nagataki Shuzo Junmai Ginjo Nama Genshu Shikisaki Kikukakai Omachi from Okayama Prefecture Takashima
It says it goes well with Enoki mushrooms and garland chrysanthemum rolls.
It has a thick and heavy flavor and a piercing spiciness that disappears quickly.
Chiyo Shuzo Shinomine Junmai Ginjo Akiiro Nama Genshu Nakadori Nama Genshu Yamahai Jikomi Omachi from Seto-cho, Ako District, aged for 6 months in ice temperature
It was so good that I drank it before I could write my impressions.
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