It was made in 21 years, so it is a very sleepy raw sake.
I don't think it tastes bad.
It's been stored in a fridge for a long time, so it's not ......?
I guess it's not so good.
The aroma is easy to recognize,
The taste is strong and sweet, but I can't help but notice it,
I wonder if this sweetness is the sweetness of the sake after it has been aged.
I wonder if it is the richness of Yamahai.
Perhaps because it was chilled, the aroma hardly stands out, but after swallowing, the aroma of rice escapes into the nose.
If anything, it is a refreshing sake.
I think it is a sake to enjoy the aroma that passes through the nose rather than the umami.
100% Gohyakumangoku, a rice produced by the stork-breeding agriculture method
Delicious acidity and full-bodied flavor. Fresh and slightly stimulating on the tongue. The top aroma is citrus and cemedine. The overtone is citrus and cemedine, and the overtone is also cemedine.
Take the first Bantan Line train from Himeji Station. It has a clear, strong taste, but is easy to drink. It is suitable for a drink after waking up from sleep.
One cup every once in a while
When you're tired of the glitz and glamour of the new sake, you can have a glass of unpretentious sake at room temperature.
Caramel, nutty aroma
Silky sweetness
Easy to drink without any curd
Pair with light-flavored daikon radish and other vegetables