ごぉにぃごぉ
When I hear it's limited, I buy it.
It's made with old-fashioned nama-moto (raw yeast) and Tokyo University of Agriculture flower yeast,
You buy sake rice from Watarifune, right?
What's "Namemoto"?
I'll look it up later.
The aroma is a little bit of capsule aroma and a little bit of thinner smell.
In the mouth, the sweetness quickly changes to bitterness, but there is no unpleasant taste.
Not the type I dislike, but passable.
A few days before Father's Day, Hakushu Highball went on sale, so I bought it in bulk.
Tasted a bottle...
A highball is not bad on a hot day.
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