やなぎ
I haven't bought a bottle of Urakasumi in a while.
The #6, #7 and #9 yeasts are well known, but this was the first time I've had a saké that was made with the yeast #12 on the label.
It had a slightly sweet aroma and a strong acidity for Urakasumi, but it didn't leave a long aftertaste.
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