It's the first brewery I've ever drank from,
Where have I tasted it before?
Is it because other breweries are trying to be like this or is the trend toward this type of wine?
Is it easy to drink but only easy to drink?
If the food tastes good, is it a perfect sake?
Started drinking at 9°c.
Not much aroma.
The sweetness of rice spreads in the mouth.
Slightly dry.
It has a refreshing taste.
It might be good as a food insect sake.
Ki Melon banana aroma, tingling and slight bubbling sensation.
After finishing it, the melon aroma penetrates from the back of the mouth.
TEN: Mellow without being overpowering.
Yui: It is sharp and slightly sweet, but then the taste disappears. The alcohol or chemical taste is a bit muddy, though.
If the aftertaste was eliminated, it would be very tasty.
4.2
ps.
After a day, the slight fizz settles down, the taste rounds out, and the chemical taste disappears!
Freshly opened.
Creamy, pear and banana from the aroma.
It's a bit of a sizzle!
A milky and fruity flavor.
The 13% alcohol content is gentle and light.
It is easy to drink like a juice.
4/5 stars for my taste.
the top of the bottle
Aroma of peach-like sweetness mixed with acidity and umami
The sweet and sour aroma is followed by a slight alkali, umami, and a little bitterness to finish.
When it is a little bittersweet, it switches from sweet and sour to sweet and umami, and the bitterness can be easily felt and the aftertaste is long.
The lower part of the taste is firm.
It is my favorite sake because the ups and downs of the taste change are not big but easy to understand.
