bouken
It is not labeled "Junmai" because it is made with extra rice (Omachi and Yamadanishiki). This is a collaboration product with Kikumori's (Iwate) post-mortem Sabaki ni Aru. It is quite sour. I think the sourness is a characteristic of Miyoshigiku, but for Miyoshigiku, I think the sweetness is moderate. I want a little more sweetness.
I think Miyoshigiku is a bit hit or miss...
Japanese>English
bouken
There's a moment of sweetness, like sugar boiled down.
Japanese>English
まりぽんぬ
Hello bouken, good evening ⭐️.
I've just finished drinking it and the sourness is etched in my brain 😆 I'm not going to be discouraged, I'm going to try drinking Miyoshigiku again ✌️next time after I get more information 😅.
Japanese>English
bouken
Maripornuさん Good evening😺
There are many patterns of buying Miyoshikiku by the jacket, so there were some patterns that were different from what I thought 🙀😥.
I think it's better to buy them after reading reviews😅.
Japanese>English