yeahfumi
Before drinking this sake, I drank a brand called "Kananochi," which had a similar flavor, but I had the impression that it had a deeper aroma.
I felt that the difference in the rice used in the brewing process is what makes sake brewers seek out the best rice. Tasty. Both of them.
Rice: Yamadanishiki produced in Mie Prefecture
Rice polishing ratio: 55
Strength: 16
Manufacturer ：Shimizu Seizaburo Shoten
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