It's totally different from Dewa Tsanzan. The difference in yeast is huge.
It's a little bitter, but maybe that's because it's been so long.
I like Gohyakumangoku, but I prefer Hayashi.
12/20
It seems to be raw for the first of the year.
Is it raw and aged? It's pretty mature; it's 24 years old, but it's fast.
Sour and bitter, but not so sweet? But is it balanced?
The alcohol is also quite strong.
12/20
The one that uses Yamadaho.
I was told it doesn't look like Souzora. Is it? I don't know. I don't drink much, so I don't know. w
A little bitter at the end but sharp?
Melon?
11/20