Breadfan
Mizu-hashiroshi brewing dating back to the Muromachi period (1333-1573). Aged at low temperature for 120 days in red wine barrels used in the Médoc region of France. It is said to be made from Miyamanishiki Nishiki produced in Nagano Prefecture.
It is said to be Miyamanishiki produced in Nagano Prefecture, and it is sweet. It is slightly carbonated, and at 13 degrees, it is a juice with almost no alcohol content. It is the kind of sake that a sake beginner would like to try if he/she wants to taste good. I thought it would be nice to have something like this once in a while. I think I smelled a little bit of oak.
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