ねむち
Yasubeyes' warehouse opening party (11)
I was curious about the 3.0 of Shihu 3.0, which was posted by Sake-no-wa, and even if I don't know much about it, someone tells me it was created through crowdfunding.
◉Murasaki Uchu 3.0 Junmai Daiginjo
The taste is sweet with a hint of richness. The sweetness doesn't linger until the aftertaste, and I wonder if it's held together by the acidity. I think this is my favorite of the recent Murasaki Uchu.
I didn't know that it is made with a fantastic method invented in the Meiji Era (1868-1912), which is called "Sanki Biyakko".
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