/ck/ - Food & Cooking

A small bottle of decently satisfactory junmai ginjo, and a large bottle of extremely good vintage junmai daiginjo.
The latter is aged 3 years by the brewery, which is quite “vintage” by sake standards as less than 1% of sakes are aged at all. It’s normally meant to be drank within a year of being produced because it doesn’t mature; it starts to go bad.
Aging is usually done at near-freezing temps, which is expensive as hell for a brewery.
Thank you for reading my blog.

>>17086891