Jikon純米吟醸 朝日
叫ぶ蝶
I have been drinking it lazily for more than half a year since the bottle was opened, and summer is over. At the time of opening the bottle, I thought it was "much sweeter" but I compared it with Takasago.
The Jikin is obviously softer and smoother on the palate. Did time make an ally of Jikin? It is surprisingly delicious.
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