It is a complicated balance that combines the rich rice taste of Aiyama and the gentle umami derived from Moromi, with a refreshing aroma and sweet and sour taste of mascat and lychee. "Spring Kasumi Raw Ayama" is refreshing like a jumping. It is a dish that I would like to be invited by the cheerful spring and have a delicious meal.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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