Hanaabiさけ武蔵 純米大吟醸 無濾過生原酒
toudokougen
Sake Musashi" is a sake brewing rice produced in Saitama. It was only sold once this year.
What would happen if it was combined with Hanahayo? More than the aroma, there was a strong sense of sweetness and flavor, especially a moderate rice-derived sweetness that rode well. The aroma was also faintly pineapple. I think this is the best Hanahyangbau this year, and I also think that Hanahyangbau needs to be set aside for a while 😎.
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