ジョセフィン
This junmai daiginjo is made in the Nanbu style, using the "Daijishimizu" brewing water, which was selected as one of the 100 best waters of the Heisei era, to maximize the gorgeous aroma and flavor of the rice.
I bought a 300ml bottle at my local supermarket.
My first impression was that it was thin. But it is refreshing, easy to drink, and delicious. I served it with grilled mackerel.
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