YukiOk0408
Commentary.
Mizuo is specially dry. It is very popular locally. It has a refreshing taste with a subtle aroma, and can be enjoyed either chilled or hot. The koji rice is made from Hitogokochi or Yamae Nishiki, a 59% polished rice suitable for sake brewing.
On the palate, it had an impact, but soon became docile. It is delicious.
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