bouken
It doesn't say it, but if you search the net, it seems to use white koji. It's a Junmai Ginjo standard, but the reason it doesn't say "Tokutei Meisho" is because the rice polishing ratio is different between Gohyakumangoku and Akebono, so they don't dare to specify it.
It is thin and cloudy. It has a strong gaseous feeling, and I almost popped the bottle. It's juicy with strong rice flavor and acidity. It has a little lemon squash taste. It is the best among Fusashimaya's white koji.
Japanese>English
bouken
The sticker on the unfiltered sake was removed and reapplied, so it's a little skewed😅.
Japanese>English