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In terms of complexity
don't hesitate
or hot - any way is fine
The rich palate is loaded with an rich texture and notes of lemon curd
Afuri "OHANA" Kimoto Junmai MNG January In terms of complexityMade with yeast derived from a rose flower. It looks cherry colored from the yeast but it smells like cherries too. Its creamy and packed with umami from the cold lactic fermentation (Kimoto) and the super geeky Hyogo grown Aiyama rice only polished to 90%. Then the rose flower yeast adds a layer of refreshing acidity and a hint of sweetness. Seimaibuai 90% Rice Aiyama (Hyogo) SMV 11 Alcohol 13% Acidity 3. 5% Amino 1. 2 Yeast Rose Flower Ideal Storage
US$ 434450.00
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