bonchi
Transparent with a hazy, yellowish tinge. Fruity aroma reminiscent of lychee. A full aroma reminiscent of cooked glutinous rice. The aroma is strong. The mouthfeel is sweet and smooth. Next, a slightly strong astringency rushes in, followed by a moderate acidity. The overtone is reminiscent of baked rice cakes. The lingering umami. Medium lingering aftertaste. It is a fragrant and mellow sake.
Japanese>English
bonchi
On the third day after opening the bottle, you notice a hint of aroma reminiscent of grated Japanese radish. The sharp bitterness in the aftertaste also evokes a pungent taste reminiscent of grated radish.
Is this because the sake has been drunk too much and is very drunk? Has my sense of taste become more acute?
Japanese>English