酒カス
Stable. However, I feel that one or two glasses of ginjo-shu at a restaurant is enough. For home drinking and enjoying with food, I think dry, sharp junmai sake with no aftertaste is the best choice. Like Shizuoka's Shoyuki.
I'm not sure if it's gassy or juicy these days? I am not sure.
I wanted to be able to make the best choice for each situation.
I know I'm being a jerk, but Mimuro-san is very good at what he does. My apologies.
Sake is very deep. 🙂↔️
Japanese>English