Yama2106
Finally, I can drink at home.
Hayashi.
The way the acidity is handled is amazing.
As the temperature rises, the umami comes to the surface, a flavor that is hard to find in other sakes.
I wonder if it will grow on its own or at room temperature.
After drinking it to some extent, I would like to let it sit for a while.
This is very useful.
Japanese>English