Second bottle. Fuji Takasago Shuzo's Mochifuji. It is brewed with Fuji subsoil water. I don't know the difference between special junmai and junmai (lol), but it is a sake with a solid junmai flavor that leaves a sense of having drunk it.
Hakutaka Junmai Ginjo. This elegant, easy-drinking sake is made from rice grown in Kanagawa Prefecture. It does not interfere with meals and goes well with Japanese food.
