It has a light cloudy color and is cultivated in-house. It has a sweet and delicious mouthfeel with a soft aftertaste that is not too sharp and is not acidic. The taste is sweet and delicious, with a firm but soft finish that is not too sharp. It has a beautiful yet powerful flavor.
It is light cloudy with No. 7 yeast, and like the clear sake, it has a capsule-like melon aroma and sweetness with a strong acidity and volume. Above all, the ori (oli) gives it a strong and powerful flavor, making it delicious.
For Kikutaka fans, this is an irresistible comparison.
Both are reminiscent of Kikutaka, but they are very different from each other.
Bishu Kotobuki has an acidity similar to that of Kikutaka that lingers from start to finish.
The grapefruit, which is not stinging, accompanies the classic type of sake all the way through.
It is like a young man there, straight ahead in pursuit of his dreams.
In-house cultivated yeast
It has a moderate ripe fruit aroma, soft sweetness, moderate acidity, and a lingering bitterness. It has a relatively mild flavor, and also tastes a bit hard.
No. 7 yeast. Gorgeous iso-feel. Thick melon-like sweetness, acidity is not as high as last year, and bitterness is nice and firm. Thick but still a little hard.
It was stored in the warehouse until January. The aroma is of ripe bananas with a hint of cemetery. The acidity is as thick as ever, but it seems to have softened a bit. The hidden bitterness, dark richness, and umami taste seem to have come together. It is still delicious.
