bouken
Kameko-Hanabishi has always been my favorite sake, but 4 gou is hard to find, so I bought it by weight. It was sold as a set, like a comparison of Hanabishi and Sagaminada's Miyamanishiki. In contrast to the Sagaminada, the Hanabishi was very refreshing and gentle. I guess there must be a difference in the yeast, but there is a clear difference even with the same rice.
Japanese>English
bouken
I wonder if it would have tasted better if it had been freshly opened.
Japanese>English