Tom in Tokyo
This is a comment from an amateur sake lover. The store owner said it was made using a traditional sake yeast yeast, which is not my favorite, but I drank it because I heard it was recommended. It is not like a sake made from a sake yeast yeast yeast, but the sweetness of rice spread out. The strength of the rice shines through in this sake. It seems that this sake is made with minimal heating and filtration to preserve the original flavor of junmai sake, and although it may be bad to say, I felt the aroma and taste of fine mirin.
I am thankful that I can drink good sake again today.
Japanese>English