Yama2106
I often think that kudoki is rather expensive.
But when it is 100% Banshu Aizan and polished to 44 Jun Dai, 4 gou 2200 yen is a bargain. I picked it up without hesitation.
For a jun-dai, the rice flavor comes directly from the rice.
After that, there is a long lingering rich sweetness like brown sugar.
There is no acidity at all, and it is a type of sake that is cut off by a rich bitterness.
I am wondering why it is 44.
After examining the before and after, is that the best there is!
Hmmm, I want to know.
Japanese>English