Tomita__Junko
I can review the mouth opening of Yamahai for a long time.
Since it was compared to Junmai Ginjo, the freshness is different while the rice polishing ratio is 5%.
It is the Tokujun Yamahai that you can safely lean on as a food sake. 🤗
Towards the end of the year, there are more and more special sake, so as a lover of the classic and the flagship of the brewery, I am now in the middle of Gushida and Setsudan: ☺️
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