Beginner.
While I could feel a strong aroma of rice like rice, I felt a bit of freshness like rummy from the spiciness, and finished with a firm sharpness.
I had been drinking only modern types, so I felt some expectation and anxiety about "super dry", but I recognized that dryness these days is dryness with sweetness as well.
Personal preference: ★★★☆☆☆☆
At a corner bar in Shinbashi
First time in Hiroshima Prefecture
Sake degree +14 degrees, sharp and clean.
Watery but with a lingering rice flavor. It was a super-hot sake that wonderfully assisted in complementing the entrée!
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Plum-like sourness on the palate, followed by a rich sweetness like plum wine 🐎.
After about 3 days, the sourness becomes milder and the sweetness is stronger at the beginning.
After about a week, the sourness and sweetness are just right for me personally, mild with a slight astringency and a sense of maturity in the aftertaste. Yum!
Firmly nigorigo and mellow nigorigo
Slightly tangy
No sweetness and not much acidity
Mellow and fluffy aroma of rice on the nose
The taste is refreshing.
A little fishy smell may be a little bothersome when served with monkfish liver.
Transparent in color.
The nose is soft, with white balls, lactic acid, big white flowers, and a little apple. Some tea, probably because it was in the cellar for about 3 weeks after opening.
The main flavor is sweet, but there is also a sharp astringency that keeps the taste pleasant. It is soft and easy to drink.
I have recently been in the mood to drink cold sake in a large sake cup that is smaller than a bowl, and I think this sake tastes better in such a cup than in a wine glass.
Regulars in our family
Amego no Tsuki
Hiyoroshi Senbon Nishiki" which we missed to buy last time
which we missed last time.
From the calm and gorgeous taste of a grown-up
The taste comes slowly...
I can't stand the afterglow of ❤︎
Yum!
