タロー
A gift.
I have had Li Bai's Shojinshu before, but this is the first time I have had Shojinshu made with Tokyo University of Agriculture's "bekonia flower yeast.
I compared the two sakes, cold and room temperature, and found the cold one to have a more robust yeast flavor and sweetness. The cold sake has more of the yeast's gorgeous umami and sweetness.
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