bouken
It's a brewery in Okutanba, but you don't see it often. I've known its name since I was a child, because I found it in a nearby tavern. It's very mild and good for sipping. The sweet, spicy, umami, and acid all seemed to be understated and playing a supporting role.
Japanese>English
bouken
The rice is 100% Nojoho
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bouken
When it comes to room temperature, the flavor becomes clearer but not too raw. It seems to be able to withstand aging, so it's a good type for warming up.
Japanese>English
bouken
There's a little bit of a grape in there too.
Japanese>English
bouken
It's like a lightened version of Katano Sakura and Takezo Spring
Japanese>English