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Kanji Chiebijin label, not often seen in Kanto area. It appears to be a locally distributed version. It is made with Yamada-Nishiki and brewed with well water that comes from 200 meters below the brewery. How is it different from Hiragana Chiebijin?
As for the taste, I felt that the flavor of the rice could be expressed well. However, the soft peach-like sweetness typical of this brewery is still present. The impression is that it is a little more subdued than hiragana.
It seems to be good with tempura. Because of the sweetness of the rice, a light salty taste may go well with it.
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