麹 Joe
Onosho Komachi, Nigorizake.
It is an alcoholic nigorizake made with Nihon Haru, which gives it a familiar feel. It's a new sake that is probably only brewed in one tank and not passed around in the cities.
The taste is not too sweet, and it seems to have fermented for a few days after the borderline between Beaume and sake content.
It's not something you can repeat, but drinking it in winter is a year-round event to savor the power of the yeast and the season.
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