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Before the memories of our fun trip fade, I would like to share with you some of the precious sakes we brought back with us.
I was given a bottle of Tsukabotan at the inn, and I liked it so much that I decided to bring it home. However, I could not bring back a four-pack, so I brought back a small bottle.
I was told that CEL-24 yeast was used for the sake I brought back. Is this the first time? I remember being told that this yeast is fruity. Certainly fruity.
I heard that it is the exact opposite of the quality of other Tsukasa Botan sakes. Is that right? The one we drank at the inn was a daiginjo, as I recall, and my memory of the sake's taste is already volatile,
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