otouto730
I heard that it was produced only this season. I bought a bottle of the Ginjo type Abnormal together with the Nouveau.
First of all, I had a cold glass. (I can only drink cold).
Is this the normal sake? It's like drinking a dry Junmai Ginjo. It is not habitual and a little mellow. There is a hint of apple, and at the end, you can feel the tangy alcohol. It's delicious.
I want to get rid of some of the horniness, so I'll leave it for a few days.
One day later (a flying taste)
A little more mellowness.
I want to make the aroma stand out, so I wait a bit and cool it down.
Around 16°C, the apple aroma became much stronger ⤴⤴, but the alcohol smell also came to the fore.
Will it settle down after letting it sit, or is it best to drink it cool or below? It's a difficult question.
Two days later.
Yes, it's mellower and mellower. It's even easier to drink now. If you wait a bit before drinking it, the apple aroma will increase ⤴ and the alcohol smell will also increase ⤴...
Ah, it rocks!
I'm really into this one. The aroma, the sharpness.
Is this the right way to make ginjo sake?
It's so delicious!
Japanese>English