Nori
It is said to be made using the "Sanki Amazake" yeast mashup method.
The aroma was very mild as it was a Junmai Daiginjo, but the taste was strong as it was an undiluted sake.
It has a complex flavor with a touch of bitterness.
It's not so much that it's sharp, but that it dissipates naturally.
It is best warmed up to a lukewarm temperature.
The wine has an elegant taste that makes you want to pair it with Japanese food.
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