パーム農家
Taman proudly brews its Junmai Namaishu using Tokyo rice and water. Although there is no sake rice produced in Tokyo, Ishikawa Brewery has brewed several sakes using food rice produced in Tokyo. This junmai sake is made with Koshihikari rice. It has a kinako-like aroma. Perhaps because the rice is not polished very much, it is full of complex umami flavor. It's sad that in sake terms it's often called miscellaneous flavor. It's a fluffy junmai sake with a bran-like...or maybe a gentle kinako-like grain type flavor. Delicious - I like this kind of sake.
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