SIM3393
This is it! From the first sip, the aroma, sweetness, and strong acidity of a sake made from the original yeast yeast. I would rather enjoy it at different temperatures than drinking it in a hiya. Take off the ice and bring a decanter! I read the label while saying selfishly, "Take off the ice and bring a decanter!
No yeast added. What is "Bodhi yeast"? Natural yeast and lactic acid bacteria since the Muromachi period. I had heard that everyone used to do that, but that's why it tastes like this. They must be making 50% and 40%. I'll look for it later!
Japanese>English