ぽんしゅ
#Oucho
#Omachi #Brewing #47
#Takagaki Toji
Since the cuisine has changed to simmered and grilled dishes from this point on, the sake has also changed to one with more umami than acidity.
This sake was made in 1996, so it is what we call old sake.
It is so precious that it makes me shiver to think that it was made 28 years ago, and that it was made by Mr. Takagaki, a master brewer.
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