Ubusuna山田錦 YAMADA NISHIKI
サケスキウサギ
At the sake meeting, be careful to open the bottle.
Here are some quotes
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The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "thickening" texture of the local brewing water, expressing the nature of Nagomi-cho.
The unprecedented freshness created by the action of koji mold and other fungi and microorganisms leaves the impression as if the flavor is bubbling in the mouth.
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