bouken
I heard he uses a time-consuming method called "balance pressing". Was the Miyako Bijin also made by pressing the balance? It doesn't say, but it says it's 100% Yamadanishiki and 70% polished. Honjozo or regular sake? Gentle and rough coexistence. It has a gentle and elegant sweetness, with a hint of grain and herbs. The taste is smooth and gentle at the beginning, but the alcohol is strong in the latter half. It has a high alcohol content.
Japanese>English
bouken
When you roll it around in your mouth at near room temperature, it's sweet like a dried fruit
Japanese>English
bouken
It's not a trendy taste, but it's delicious. High spec high performance regular sake?
Japanese>English