SAMURAIZ
Following the original last time, this time we had a collaborative version with Eiheiji Hakuryu.
It is made with FK801C, a yeast developed by Fukui Prefecture, and has a light apple-like sourness and sweetness with a gorgeous aroma that lingers on the palate. As the label states on the back, this is "an unusual combination" for Shirafuji's sake.
This is delicious. The new "Okunoto's Shirakiku" was delicious.
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