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Yutaro OsawaSlightly carbonated, acidic like lactic acid bacteria. Champagne-like. Daichi MiyamotoIt really sinks in as I've been drinking a lot of sweet sake lately. The lingering aftertaste and the smell of alcohol seemed to linger, but it was nicely evaporated. HanaabiTHE PREMIUM 純米大吟醸 備前雄町 磨き四割 無濾過生原酒 おりがらみ RecommendedContentsSectionView.title