maz
We visited Kubota Shuzo's brewery in Sagaminada.
Three Sagaminada junmai ginjos made from Yamadanishiki, Omachi, and Miyamanishiki, all made the same way, from polishing to all other processes, with the same degree of alcohol, acidity, amino acidity, etc.
Only the flavor of the rice is different.
Now, can you understand me ....? 💦
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