Masuizumi純米大吟醸 （熊本酵母）「UNO²」一段仕込
AAJI
It's been 13 days since I opened the package. The taste has hardly deteriorated at all. The balance between the full flavor and acidity is pleasant. In my experience, this has become one of the 9 brands with almost no deterioration in taste. A university student from Kumamoto studied sake brewing. He was inspired to make sake using the local "Kumamoto yeast". I am also grateful to "Manjusen" for recognizing this. We hope that he will become a young man who will lead the sake industry in the future. I enjoy it with okra from my vegetable garden. Even more delicious! 😊.
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