ひろトトロI had Junmai Ginjo at room temperature. It is very smooth to drink and has a refreshing aftertaste. I think it is an excellent product that can be drunk endlessly if it is served cold.
By the way, I heard that Miyamanishiki is used as the raw material. I still don't know the difference between the rice used to make it. I would like to learn more about it.
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