marumaruo
On the first day of a three-day weekend, we open a bottle of our staple, Rohafu. It is made from 50% polished rice, sake rice produced only in Nara Prefecture, and fermented at low temperature for a long time from No. 7 yeast and ultra-hard brewing water.
It has a strawberry-like sweetness and a fizzy, chili-like sensation that makes it easy to drink. The flavor deepens as time goes by.
No company for three days. It's a liberation of the soul. I feel a sense of bliss, and it's delicious!
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