The sake is slowly fermented at low temperatures during the harsh winter season, which is the most suitable time for sake brewing. It is light, crisp, and dry, yet the flavor of the rice spreads generously.
Kokkarun Junmai Unfiltered Nama
Dry, slightly strong aroma (rice), slightly strong attack, crisp, sharp, thick acidity, somewhat simple, rough because it is a draft, mellow sake but more than a refreshing sake
Unique aroma of alcohol and a faint sweet aroma of rice.
Mellow umami and acidity. No sweetness or bitterness.
The impression is not dull, but refreshing.