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No foam, clear.
Very pale green, probably no Maillard.
A fruity aroma with a mixture of ginjo aroma (sake lees), apple, banana, and melon.
When slightly warmed by hand, it smells like rice cakes and candy bekko.
It has no sweetness and is extremely dry.
Slightly umami, with a strong acidity.
There is no astringency, but it is slightly bitter and the alcohol is strongly stimulating.
After taking a sip, there is a slight scent of bouchonnet (dusty, rural closet aroma), which may be due to the use of wooden vats.
It is crisp and dry, with a gorgeous fruity aroma.
Does it go well with cold dishes with raw fish such as sashimi? It would probably be great with fatty sea bream or amberjack.
I think it would be a sake to drink with sushi.
I tried warming it up, but the alcohol content was too high and the ginjo aroma was gone, so I personally don't like it.
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