The aroma is melon 🍈.
The freshness with impact spreads from the tip of the tongue at first, and the freshness is transmitted to the entire tongue with a slight acidity.
The sweetness of the wine is almost unrecognizable, and as you continue drinking and the temperature settles down, the umami flavor appears, allowing you to enjoy the taste.
The luster remains from the middle of the tongue to the back of the tongue.
Wadaya distribution in 2025 (6)
It is a little chili with a rich melon-like aroma that is very distinctive.
The sweetness is moderate, the umami is intense, but the finish is clean and crisp👍.
After all, every bottle of Romain has a sense of stability.
It is well-balanced, so it was easy to match with any food 😋.
Rice used: Koji: Gohyakumangoku 55% polished rice
Rice used: Kake: Yume no Kaori 55% polished rice
Rice used: Yondan: Himenomochi 55% polished rice
Alcohol content: 15
Yeast used: Utsukushima Yume Yeast
Sake meter: Undisclosed
Acidity: Not disclosed
This is the only sake in the Loman series that is twice-fired.
The aroma and initial impact are gentle!
The acidity is round!
The richness, umami, and alcoholiness are also present, but very mild!
All in all, it gives the impression of being modest, but it is a sake that enhances the food.
SakeHo Masaruya hanpukai! Satsukuchiman Junmai Daiginjyo once fired. The aroma is a bit like a sake yeast yeast yeast yeast yeast. The taste is fruity! Sweet and sour. Sweet and sour, with little bitterness. Because it is hi-ire, it is calm rather than fresh. It is like a daiginjo.
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I am sorry that I ignored it because I didn't know how to react and respond. I have not seen this brand since that time. Aizu has always been my favorite place.
