雖然未能親自到東京酒藏，不過多得我的朋友們為我帶回了 這支石川酒造的多満自慢純米熟成生原酒。
簡單來說是未經殺菌（火入）及加水（割水）這兩項工序而在酒藏熟成約一年的純米酒。
剛開的時候香蕉和密瓜的香味濃厚，有薫酒的感覺。
不過開了十多分鐘之後，飯焦的香味出來了，又變成了一支醇酒。
Jyukusei Jyunmai Nama-Gensyu, in short, a bottle of raw sake, no water added and not pasteurized at all, aged in the winery for almost a years before selling.
Soon after it was opened, I found it fruit driven like melons, apples and banana, after around one hour, the nose of the crispy rice was released.