Ooyama็นๅฅ็ด็ฑณ
HockeyShmi
Transparent ginjo aroma
It's a mild, refreshing acidity.
It has a good balance of flavor and sweetness of the rice
It has a voluminous aftertaste and a bulge.
Rice polishing rate 60%.
Established in 1872 ๐
Sake making started in the early Edo period.
Sake has always been made in this area.
It was called "Konada of the Tohoku region," along with Saijo in Hiroshima and Nada in Kobe.
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