Mild but beautiful aroma of rice. It has a slightly rounded but smooth mouthfeel with a slightly tangy acidity, restrained sweetness, and a light richness. The aftertaste is dry, with a slight bitterness, but the umami is also visible in the back, making it ideal as a mid-meal sake. When cold, it is light and well-balanced, with a slight increase in sweetness and umami from sun to human skin, and an increase in acidity as it goes from lukewarm to super-heated. When it's heated up, the bitterness disappears and it becomes lighter. I like it from cool to sunny.
First Eagle of Koshi.
Dry, clear and light. A little sweetness and acidity. The last taste is a bit bitter and lactic acidity. The impression is that it is a food sake type.
When you drink it again, it is light and refreshing, but there may be a trace of sweetness like melon or apple.
It seems more pungent when drunk as a food wine than as a stand-alone wine...
On this day, I went to see a manzai and a shinki play at Namba Grand Kagetsu during the daytime, and went to a B'z concert in the evening.
Hi pyonpyon 😃
Inaba and Matsumoto in the back were cool too 😊I noticed a few days before the concert that the label looks like B'z 😁Shinkigeki - B'z is my friend's sense 🤣.
No way, it is a 3% alcohol liquor. The aroma is mildly lactic. The taste is sweet and sour, and as the brewer commented, it has a strong, sweet and sour taste like Yakult. This time we drank it on the rocks and with soda, but it is a delicious sake that can be served with syrup, cocktails, tonic, and many other drinks. For those who like lactic acid beverages, I would definitely recommend this as a gateway to sake or as a summer drink. It's just too low in alcohol, so I'm not going to try heating sake this time.
The aroma is gentle yet slightly fruity.
It has a sharpness that cuts through the taste at the moment of drinking, but leaves a strong umami taste.
The taste is clean and refreshing, and you will never get tired of drinking it.
