portero76
Miyamanishiki. This was recommended to us by the brewer at a department store event as his favorite. Cold sake is the mainstream, and this was also cold sake at the event, but we chose it because we were told that it was also delicious warmed up. Indeed, it has a gorgeous aroma when heated lukewarm in a tokkuri and poured into a sake cup. It goes well with meat and fish.
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