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It is said to be a Namaoto Junmai Daiginjo-shu made by polishing Koshitanrei to 30% polished rice and stored in winery barrels at low temperature for 945 days🍶×🍷.
According to the label, 297 bottles bottled, an amazingly small production.
Unexpectedly, the aroma of rice, after coming in mildly, becomes umami with spiciness and bitterness. But as you get used to drinking it and it calms down, it tastes like a crisp wine 🥂.
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