bouken
Purchased at the Takashimaya Sake Festival
re preparation" means "re-fermentation".
Re-finishing = Kijo-zake, right?
It has a rich sweetness like a melon made with kijoshu. It's not too sweet, but it's very refreshing and easy to drink for a kijoshu.
I checked and not many people seem to be drinking it...
Is it because it is not made every year?
If I hadn't learned about it from Nemuchi and Toji, I wouldn't have bought it 💦.
Thanks for the information 🙏.
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