The aroma is fresh and refreshingly understated and fruity.
The taste is strong, but the unique acidity of the sake's sake yeast, which does not make you feel the 16% alcohol content, gives it a beautiful crisp finish!
The taste and design, while modern, are both perfect for summer!
We liked the restaurant we visited before lunch at a sake event and revisited after the event. Here is my first drink. It was delicious, even though I had come here after drinking quite a bit! The aroma is soft, without the blandness of a sake yeast yeast yeast, and the balance of sweetness and weak acidity is perfect.
The sweet and salty salted fish is great to feel the core of the sake. There's no reason why it wouldn't go well with the mayo yuzu kosho on the fried octopus.
The second cup was Hiwada.
It is a refreshing drink without the sweetness of Omachi, which I personally found a bit surprising.
The sake went down smoothly and was easy to drink 🍶.
This is my first sake.
It has a fruity aroma with a sourness that is typical of a sake brewer's yeast yeast. It also has an Omachi-like aroma. It is not the acidity of today's sake, but the acidity of the sake's origins. The acidity is the main taste, but it is supported by bitterness and sweetness. It has a lingering aftertaste, as is typical of Miyagi.
