つなはち
It was previously a raw Hana Yuu's Rikuwada, and this time it is a raw sake.
The owner of the sake shop said that the nama sake has less bitterness in the latter half of the bottle.
I remember that the Rikuwada I drank before gave me an impression that it was not like Hanamup.
This time, the nama-shu is also a beautiful sake, as is typical of Hanayuup, but I think the bitterness in the second half of the sake is a characteristic of Rikuwada.
I have the same impression as last time, but I think it is not a shortcoming, and is the most suitable for a food sake among HANA-UP brands.
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