としひこ
Sake I brought to my parents' house when I went home for Obon (1)
Yamadanishiki from the production area. It is brewed with rice grown in the Kikusui River basin, using the same yeast, wooden vats, no fertilizers, and no pesticides as the first brewing.
As usual, it was full of shuwa shuwa. I think it has more gas pressure than any other San-do sake I have ever tasted.
When I gave it to my uncle, who is in his mid-80s, he said, "This is not sake. That's what he would say... lol.
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