Soft and fine texture unique to Yamada Nishiki
It is characterized by mouthfeel.
Junmai sake has a swelling flavor and goes well with dishes.
Is finished.
Moemoizumi, which brews carefully selected rice while faithfully protecting the three -stage preparation of Hiroshima Boji, does not perform active carbon filtration, is popular as a rich and rich flavor and a beautiful mountain stove.
