禊萩（養殖）
The Junmai Daiginjo was also opened.
The color is subdued, but the aroma is thicker and sweeter than that of Junmai-Daiginjo.
In the mouth, the sweetness of the rice was stronger than the acidity, and the sweetness spread even though the sake was dry, probably because it was also a nama-shu.
I had the luxury of comparing three bottles of the same brand, but when you can see such a difference even in the same brand, you can understand the depth of junmai sake.
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