cressonboy
The junmai ginjo Ryo we drank in March was a sweet sake with a rich aroma, and the sake rice was Wakamizu produced in Kanagawa Prefecture.
This time, Ryo was a special junmai sake, so the aroma was muted and the taste was refreshing. It has a very different flavor.
It goes well with fish dishes.
The rice used for this sake was Kinuhikari
Polishing ratio is 60%.
Kawazu-zakura has the same yeast.
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