sticks
Shinsei's Suiboku and Sansho. These were given to us as part of the Shinmasa Festival at the restaurant.
I am just amazed at how they can make a sake that is accepted by everyone from beginners to sake lovers. No wonder it soars on the Internet.
I wonder if it is difficult to raise the production volume since it is said that they are dedicated to making pure sake and pure yeast yeast.
I have the impression that Suiboku is slightly more acidic. Both are delicious, but it is frustrating that I can't find any words to describe them.
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