TOMO75
Yamadanishiki" is the most commonly used variety of Ryu-ryoku, but in order to give you an early taste of sake brewed with new rice, we use "Gohyakumangoku," which is harvested in September.
The refreshing aroma spreads as soon as the bottle is opened. The mouthfeel is soft, with fresh sweetness and acidity like muscat. The second half of the taste is full of umami and has a light finish.
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