kazu37
Kenaiyama 50 Chronicle
Heavy, robust flavor
Bitter and astringent flavors round out the richness of the umami.
As the temperature rises, it blooms a little and becomes lighter.
Fruity and sweet sakes are good, but I prefer this kind of flavor because I like umakuchi.
I finally drank it more than half a year after it was made, but I would like to get it again this year if possible!
Japanese>English