It is a very local product, but it does not seem to be a local product.
The aroma is mild but fruity, with a hint of kiwi or muskmelon.
When you drink it, it is a little melon-like, but it also has the umami of rice, and the alcohol is not prominent.
At room temperature, it has the umami and sharpness of rice, and approaches a mellow feeling.
When heated to 40-45℃, the classic feeling becomes stronger. It has a nice sharpness, but it is slightly sticky, so I personally think it is best served cold or at room temperature.
It is good. It is like a light, orthodox, regular junmai sake, and has no aluzoe feel to it.
Our standard, stable Glorious Fuji
It has a fruity aroma with a refreshing flavor and sweetness.
It is a sake that you sometimes want to drink in a wine glass instead of a cup.
Serve with sausages
A few days with a lot of forgetting to raise. Tired?
Limited! So many "Eiko-Fuji" again!
Still, I'm going to drink...gorgeous ones!
The aroma is fruity, but it has a clear, luxurious feeling.
Lychee or passion fruit?
A clear, dewy drop.
It has a full yet smart mouthfeel.
Although I think it is sometimes said that it is a "good sake," it conveys an air of sophistication,
It conveys an atmosphere of sophistication.
Taste 4/5
Along with the gorgeous ginjo aroma, the sweetness comes through quickly. The taste is refined, not thick, but with a core. It has the fullness typical of Japanese sake and is delicious.
It had a subtle ginjo aroma and was smooth, soft and delicious with no corners on the palate. It was so delicious that there was no leftover. (I drank it with my daughter).
