Tomita__Junko
Aged for 2 years using Koshihikari.
This sake is recommended by a sake shop in Ibaraki as a sake that goes well with rich meals such as dobujiru, a type of anko nabe.
If you heat it up lukewarm, the old sake really shines through!
We've been told that it tastes better the second day after opening, as it becomes mellower.
Japanese>English