りおう
Gifu Kakamigahara Hayashi Honten's Hyakujuro Junmai Sake, which they have been making since 2010. It was a delicious sake with a nice sharpness and a slightly fruity taste, just as the name "Dai-harakuchi" implies. Hayashi Honten is the first sake brewer in Japan to make sake using the additive-free lactic acid bacteria process.
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