オールドスポルト
2018 IWC Gold Medal, Junmai Daiginjo made with 100% Yuki Megami
This ginjo has a gorgeous aroma and deep flavor, brewed using a natural lactic acid bacteria.
The entrance is smooth and thick, and looking back on it now, I wonder what it is that comes from the lactobacillus that is unique to the Namo yeast.
It is truly a magnificent sake like a goddess worthy of the name "Yuki-Megami.
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