Hakkaisanしぼりたて原酒 越後で候
harley21
We had it at Suzumasa in the Yanagibashi market in Nagoya.
The long term low temperature fermentation of the malt and the 60% polishing of the rice, which is suitable for ginjo sake, perfectly expressed the flavor of freshly pressed sake and the freshness of new sake ☺️.
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