sikamaru
The last time I drank Sake Mirai was Kamo Nishiki, but I mistakenly thought it was my first Sake Mirai at that time. There was also a Jikin, so this was the third time. It was clear, tasty, lingering, and sharp. It was like that. The lingering taste and sharpness coexist in a mysterious way. When I drink this kind of sake made from the traditional sake yeast, I am saddened by my shallow thinking that I am not good at sake made from the traditional yeast yeast.
Japanese>English