YSTJ
Kuroryu Hi-Kei Kotobuki Kotobuki.
It is a seasonal pure Junmai Daiginjo made from the highest quality Yamadanishiki produced in Tojo, Hyogo Prefecture, polished to 35%.
We decided to uncork it early this year because we let it sit for a little too long last year.
When the bottle is first uncorked, it has a mellow, banana-like heady aroma. In the mouth, the fresh, clear, elegant sweetness of the rice spreads out without any cloying taste. The deep umami flavor is assertive and lingers on the palate for a long time. The taste is very high quality for a sake that is still in its raw state, and is a true masterpiece!
Japanese>English
chika
There it is 🤩🍶✨✨
Raw Koryu ✨✨
I want to drink it 💕💕
Japanese>English
ma-ki-
Hi YSTJ!
Kuroryu is my favorite sake, so I would like to drink this one someday too 😋.
Japanese>English
YSTJ
chika,
I have taken the plunge and splurged on a luxury that only this time of year can offer 😆.
Japanese>English
YSTJ
ma-ki-,
Hello, it's very chic to describe the raw sake as hi-iraju, isn't it 😉.
Japanese>English