Daishinshu純米吟醸 手の内 生詰
叫ぶ蝶
Immediately after opening the bottle, I sensed the ethyl caproate apple aroma and the acidity on the nose at the end to be a bit strong.
I chose to leave it at room temperature, preferring my own taste over drawing out the potential of the sake, and after a month, it is quite rich, with a rich sweetness and a contour-integrated acidity. The sweetness and acidity are quite rich.
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