Ubusuna2023 山田錦 二豊醸
marumaruo
I was torn about what to end with, but I decided to go with Sansho, the sake that got me hooked on sake for the first time in a long time.
The label shows the world of fungi and microorganisms that lead to brewing, fungi and microorganisms, the national fungus, kouji mold, and the microcosm that is important for soil cultivation and sake brewing.
Lightly gassy and moderately sweet. Quietly reflect on the year while tucking into buckwheat noodles
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