Slightly amber color. Strong acidity, grape sweetness, iron, rice sourness, bitterness and dryness. Although it is labeled "junmai," the rice polishing ratio is 60%, making it a ginjo-grade sake. If jungin is made with a sake yeast yeast, the sweetness, acidity, and bitterness overlap and give it a thick umami flavor.
Father on a family vacation.
Super sweet. Heavy, so you can drink as much as you want while biting into cheese, and by the time you realize it, you're done.
The rich flavor that falls down your throat with a thud.
I would choose it for the first half of the bottle. If you drink it after a special pure, mellow sake, you may feel it is too heavy.
It goes well with acidic and sweet snacks.
