bap
The Okabe series from Okabe Shuzo, who became the brewery's toji this year when the toji stopped coming.
It's not marked, but it's fresh at this time of year, so it's probably a hiyaoroshi.
Freshly opened, it is mild. This year's Okabe Shuzo has many honor students. I can imagine how they made it in their first year.
In addition to the calmness and gentleness of autumn sake
The caramelization increases within a week of opening the bottle.
It's good at hiya, but it's even better heated.
It melts the fat from the sashimi of minced skipjack tuna.
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