ちゅうえい
Speaking of Amabuki, flower yeast. This one is made with cosmos yeast. It has a direct sourness to it. It has a slightly dry taste. Yes, it can be called a summer sake. When it's chilled, the aroma seems to be stuck in the middle, so the Ginjo aroma may increase if it's close to room temperature. The aftertaste is nice and crisp!
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