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Last, the wooden vat brewing of the reopened Shichihonjari: ❤️
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Followed by Yellow Narcissus for the packaged liquor: ❤️
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Then, Bizen Oumachi from my favorite Kafuda Sake: ❤️
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Tonight we start with Mitsui's Kotobuki summer sake: ❤️
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Last, Junmai Daiginjo from Yamanashi by Duan: ❤️
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Next, Mitsuo Yamakawa Project's Autumn Sake from Yamagata: ❤️
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Next, Kariho's Autumn Sake from Akita: ❤️
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Then, Kuroryu's Daiginjo: ❤️
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Then, Junmai Daiginjo Yamadanishiki from brewer Kuheiji: ❤️
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Then, Hakutsuru Nishiki by Sakusaku: ❤️
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Then the Okayama Asahi of the crop: ❤️
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Tonight we start with Senkori's autumn sake Akatombo: ❤️
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Last, a popular Hiroshima sake, Junmai Daiginjo of the Moon after the Rain, Hakutsuru Nishiki ❤️
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Next, 1st class of Yamashiroya from Niigata: ❤️
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Next, Asahi Ei, from Tochigi, by a young female toji: ❤️
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Next, my favorite Saku Junmai Daiginjo, Hakutsuru Nishiki: ❤️
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Followed by the Senkaku stag beetle: ❤️
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Tonight we start with Jade of Red Wu: ‼️ Basil flavors are refreshing: ❤️
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Last, a special junmai sake with a rich oak barrel aroma from Nature Township: ❤️
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Next, Eiko-Fuji's limited edition sake. Dry Junmai-shu made with Gohyakumangoku, filtered, fire-aged, and watered: ❤️
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