SIM3393
Another sake brewing rice that I do not know. Hakutsuru Nishiki.
Toichi is a well-known sake brewer, but I didn't know such a sake existed.
But how many kinds of sake brewing rice are there? Are there more and more?
I can't believe how many different tastes there are out there.
In words, fruity, smooth, umami, and lingering.
However, such words would make all of these new sake products taste the same.
They are so different from each other.
It is hard to describe the taste and stability. It is indeed a new taste from a long-established sake brewery. Or should I say, "It's a new taste of a long-established sake brewery"?
Japanese>English