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ststIt is more rare than Junmai in Wakamatsu City.
I had been saving it since my trip to Aizu last year, but I was able to buy it again, so I will open the bottle 🔥.
When the bottle is opened and poured, the aroma is classic, yet gentle and calm.
It is soft on the palate. It has a glossy touch like "Kinmon Aizu" from the same Aizu region or Fushimi-shu from Kyoto, Japan.
It has a rounded brown sugar-like sweetness and a pleasant astringency like caramel.
The acidity is quickly washed away and the wine is beautifully lifted. The taste is gentle and nostalgic!
The basic characteristics of the junmai type, such as the rice polishing ratio, are the same, but the richness is moderate and the alcohol content is a little high.
It has a deep flavor with the core strength of THE sake ✨.
I have a Jungin that is more than 10 years old lying on my Buddhist altar.
It is a brand that I want to continue to support in the future👍. 
ststAfter a day off from drinking and on a sake day, we toasted to the two-top of "Kaorutaka" and "Akagiyama," which are deeply related to my identity!
First, let's start with "Kaorutaka", which had been laid aside for a year!
When I opened the bottle and poured it, the aroma was full of rice flavor and fullness, reminiscent of glutinous rice.
The mouthfeel is warm and moist. The palate is warm and moist, and the sweet, sour, and bitter taste of rice is classical and deep.
The gentle sweetness and calmness you feel in the middle of the sweetness makes you think of the mild-mannered current head of the family.
The spiciness that comes out towards the end of the bottle is also connected to the sharpness, giving it a sense of balance that can be enjoyed both on its own and during a meal. It is a delicious drink that can be enjoyed both on its own and with food!
The organization has changed a lot now, but as a person who is related to Aizu, I will continue to support them in any way I can👍. RecommendedContentsSectionView.title
