パーム農家
Ryo from Nakazawa Sake Brewery, which brews Matsu Midori, a sake I have always wanted to drink. The yeast is from Kawazu cherry trees, the rice is from Kanagawa Prefecture, and the brewing water is all from Kanagawa. The aroma is subdued... a hint of alcohol, but with a hint of sweetness? The taste is, well...? Was this a sake made from a traditional sake yeast yeast yeast yeast yeast? I feel a unique sourness that makes me think, "Was this a sake made from a sake brewer's yeast? There is a kind of newness that seems to have come full circle in pursuit of the good old days...
A good old-fashioned Junmai sake. I don't know what it is, but there is a modern acidity...
Japanese>English
ジェイ&ノビィ
Hello palm farmer😃!
I see we are meeting for the first time even though you are a palm farmer who drinks a lot of pine midori 😳I'm curious about pine midori but I haven't had it yet 😅I'm also curious about good old modern here: ‼️
Japanese>English
パーム農家
Hello, Jay & Nobby. I heard that Ryo's sales channel is almost limited to Kanagawa prefecture. The only place in Tokyo is Fukuhara Sake Shop in Ueno...
My wife said it tastes like wood. I guess she has bitten the trunk of a Kawazu cherry tree.
Japanese>English