ワカ太
Kikuyokostand, next up is Yukinobijin's Aiyama Koji.
The explanation was that while the standard junmai ginjo uses Misato Nishiki for koji rice, Aiyama is used for koji rice.
This is the only combination of Koji rice Aiyama and Kake rice Sake Komachi not only in Akita but also in the whole country.
The aroma is subdued. It has a freshness, which is sweet ‼️, but it is also rich ⁉️, with a strong rice flavor and a bitter taste at the end. Okay, it was a little different from the Yuki no Bijin I've had so far ✨.
Japanese>English
ジェイ&ノビィ
Good morning, Wakata 😃.
Akita Sake Rengo ‼️ is good 🤗
Yukimi! I had a Yamadanishiki No.6 yeast last year and it was so good 🥹I couldn't help but say "Yum! I remember saying "Yum!" 😋I'm also interested in the only one here: ‼️
Japanese>English
ワカ太
Jay & Nobby, good morning 😃Yukimi, you really are a good drinker, no matter which one you drink 😆👍This one has a strong liquor profile, but the balance of sweetness and richness was very mature 💕😋💕.
Japanese>English