企業戦士☆サラリーマン
Okunomatsu Shuzo, All-American Ginjo
Alcohol-soaked ginjo sake, but made with rice shochu distilled in-house, the so-called Hashira shochu shochu preparation.
The shochu is Okunomatsu's ginjo and daiginjo, distilled under reduced pressure, they say. What the heck, it's not atmospheric distilled?
Light-bodied but with a sense of alcohol, dry but with various well-balanced flavors and a short aftertaste.
It has a mild but impressive aroma. Is this the effect of rice shochu?
Japanese>English