First time drinking the famous newspaper sake! Obviously you can expect it be a rich sake - but its sourness is not an sharp one, but more reminder of yogurt, cheese and also showing some cooked rice presence. Strong umami, mushroom and nutty feel. Long aftertaste.
After the tank is filled, the wine is aged in the same state as it was when the oli was removed. Pumped directly from the tank.
Mildness and umami due to maturity, and a thick and silky touch on the tongue.
The melon aroma with a hint of rice lingers on the palate.
Caramel-like aroma
Not as sweet and refreshing as the aroma suggests.
It's not as sweet and refreshing as the aroma suggests.
Gentle and easy to drink👍
I like it when it's not flashy like this 😆.
I like it 😆.
Sweet and juicy, it goes well with the acidity of the battera vinegared rice. The aftertaste is astringent and bitter.
This is the first time for me to drink Chochin, and it is very interesting.
I would like to match it with various meals.
When the bottle was opened, it had a strong acidity and the alcohol (18%) was all over the place.
However, after a few days, the acidity faded a little and a roundness and umami flavor emerged. It is now suitable for Osechi.
