My first Chochin!
I drank it cold, but it felt very bitter until it was warmed up.
This is a sake for experts.
However, the bitterness becomes less pronounced when the sake is warmed up, and it adds a nice accent to the sake. But it was a bit disappointing.
I bought a cup warmer from Amazon for 900 yen, and it keeps the sake cold, so it might be good for sipping after heating up.
P.S. The bitterness was due to my poor sense of taste caused by my dental work. I apologize for the long delay.
The third restaurant was a beer in Kagurazaka, and the fourth restaurant was our usual 👀👀 here.
A cacao-like aroma escapes your nose! Delicious!
There was another sake that tasted like this, but I forgot it!
First time drinking the famous newspaper sake! Obviously you can expect it be a rich sake - but its sourness is not an sharp one, but more reminder of yogurt, cheese and also showing some cooked rice presence. Strong umami, mushroom and nutty feel. Long aftertaste.
After the tank is filled, the wine is aged in the same state as it was when the oli was removed. Pumped directly from the tank.
Mildness and umami due to maturity, and a thick and silky touch on the tongue.
The melon aroma with a hint of rice lingers on the palate.
Caramel-like aroma
Not as sweet and refreshing as the aroma suggests.
It's not as sweet and refreshing as the aroma suggests.
Gentle and easy to drink👍
I like it when it's not flashy like this 😆.
I like it 😆.
