9.3
The nose is modest, with a slight fruity aroma like that of white wine and a hint of astringent acidity. Slightly fruity aroma like white wine with a hint of astringent acidity.
The texture is slightly thickened.
In the mouth, there is a slight sense of acidity and rice-like umami.
After that, one senses alcohol, white wine-like astringency, acidity, and bitterness, followed by a persistent white wine-like bitterness.
It is exactly a white wine. It is really a white wine. This is amazing.
It is quite light, as is typical of Hokkaido sake. When rolling it around, you can also sense the strength of its umami. It is quite easy to drink, with little bitterness and other unpleasant tastes.
If you want to match it with food, it would be better to drink it sparingly; after the second day, the umami seems to come out a little stronger, so you may want to drink it with something stronger.
Yamahai Junmai
The flavor is amazing when drunk warmed.
When paired with cheese, the temperature of the warmed sake melts the cheese and expands the flavor of the cheese many times over.
It is said to be good with white mold and raclette.
