The cherry blossom season has come and gone. We have already enjoyed the perfect sake (at least visually) for the season, the one that uses a special red yeast or sekishokukobo (赤色酵母). Please see here for more details. There is another sake that is closely associated with cherry blossoms, i.e., sake made with sakura flower … Continue reading Sekizen Junmai Ginjo Sakura-no-hana-kobo (積善 純米吟醸 桜の花酵母) →