澤乃剛
Rice polishing ratio 90%.
Yellow rice malt for shochu
It's a rare spec.
We heard that it is best to drink it one or two weeks after opening the bottle, but we tried to drink it right away.
Hmmm, it's completely different from any sake I've ever had!
For starters, this sourness is unique. It's not like lactic acid, and it's hard to describe. It's hard to describe. It's hard to describe. At this point, I can't say it's easy to drink.
Then leave it at room temperature for 7 days.
It has mellowed. The character is still there, but it's now fruity and sweet, making it easier to drink. The sweetness has a syrupy, caramel-like richness to it.
I drank it little by little, and it didn't last more than two weeks, lol.
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