イッペイ
At a paid tasting at a sake brewery.
The aroma is slightly fruity.
The moment you put it in your mouth, it is refreshingly clear, but the ginjo aroma is still there in your nose.
The balance between acidity and umami is not bad, but the alcohol lingering on the tongue at the end is not my favorite type.
A rice daiginjo called "Celebration" from Kyoto has a mellow, almost banana-like aroma and a generous umami flavor that is just as good as it should be!
⭐︎:3.5
Japanese>English