しんしんSY
A comparison of three kinds of Amanochi
16% for all three
I've had the green label Natsuda Fuyuzo, but the yellow one is the first time.
This Junmai Daiginjo was Amanohto's first Ikegami. This is Amanohto's strongest combination of lactic acid fermentation, brewer's yeast, and white malted rice. You can also enjoy it warmed up.
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