麹 Joe
Junmai with a sake content of +15.
From the sour Nanbanzuke I caught and cooked this morning, to the habitual grilled lamb, this is a sake that can take anything.
The sexy Yamamoto yeast seems to be doing a good job.
When heated, the rice-rice flavor comes out and the dryness lingers quite a bit.
It's pleasant warmed and cooled.
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