Tashiyanagi
I was looking forward to it so much that I opened the bottle on the day it was released.
It is called Shichi-No-Brewing, which means that it uses an old-style brewing method called "shiori" from Roku-No-Brewing.
Simply put, is it a noble brew?
In addition to the acidity characteristic of its origin, the gasiness, sweetness, umami, and complexity are so perfectly balanced that it is seriously too good to be true.
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