Rigel
The one I opened when I did Magyaran (¡Ω).
The aroma on the first day was fresh and fruity, but now it has some brown sugar.
Either way, it's a pretty sweet aroma.
When you drink it, it is sweet but not heavy or sticky, and it is easy to drink with a good acidity balance from the middle stage. It also has a soft rice flavor.
Since it is a very strong kijoshu, how about drinking it with dessert wine, after a meal, or with sweets?
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