benchan
No orioles.
Pale tannins.
The aroma is like muscat.
You say that you blended different rice polishing ratios, but I'm not sure.
At what stage was the blend made?
When was it aged in ice?
I haven't had Sanbon since Gold a long time ago.
I had yellowtail sashimi and crispy pork belly.
It goes well with oily food.
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