KamoshibitokuheijiLa Maison 山田錦
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bouken
This winter, it was changed from junmai ginjo to junmai daiginjo. The rice polishing ratio has been increased to 45, but the impression is basically the same as the one we had the year before last. It has a fresh and powerful flavor that is typical of nama sake. I think it is more dry, but for some reason I like Hakkaisan.
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bouken
300ml売ってる店が少なくて見つけるのに苦労した