bouken
You can see Tomioh in supermarkets, but unfiltered raw sake doesn't come along very often. I think it's only available in Kyoto. It's quite a long time since it was made, but it doesn't show any signs of age. Surprising but tropical flavor. The finish converges with astringency.
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bouken
Tanshu Yamadanishiki is from Kyoto.
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bouken
Looks like a pineapple
Uses a yeast called Kyo no Koto
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bouken
Pineapple as if it were a three-fold chrysanthemum
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bouken
It's two years old, so there's a lot of lees at the bottom of the bottle.
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