わくてか
Today it's a Kananouchi, I guess you could call it a Daiginjo at 50% polished rice, but it's a Junmai Ginjo. The taste is clear and refreshing compared to Miyabi's Hojun. It has a clean, clear throat, and the aroma, which has no other flavors, follows and pulls away quickly at the end.
I sliced the karasumi thinly and paired it with a snack, but no, it's good! I'm going to drink it all up. w
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