bouken
At the tasting. The picture is a reused one I drank before. The old one was unpasteurized, but this one was burned and aged for a year longer. The color of this one is golden. It is easy to drink even if it is matured. I recommend it because it is very reasonable for a long matured sake. It looks like Zuisho Kuromatsu Kenrishi.
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bouken
I thought it was pure rice, but they said it was a honjozo.
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bouken
I can't add tags afterwards. Is it a bug? He says it's unprocessed.
Japanese>English