風の島の菊鹿
I see.
As recommended by the brewer, lukewarm warming brings out the flavor of this sake.
Dry, with high acidity and a hint of sweetness, this is a fine sake that you will never get tired of drinking.
I don't understand how they can claim to have won a gold medal for sake that tastes good in a wine glass, but on the other hand, they recommend lukewarm heating. Is such an award, by analogy, like a good buckwheat noodle with a fork?
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