けいけい
Rice sparkling wine 🍷 has a strong effervescence, which makes me compare it to wine rather than sake.
I drank it in a wine glass, and while I could fully feel the sweetness and deliciousness of rice that wine does not have, the sweetness and acidity were moderate compared to fruit-derived wine.
Even without mixing the lees, the wine was quite thick and cloudy.
I drank about 3 cups on the first day, and when I drank the rest on the second day, I got a different impression, such as a stronger lactic acid aroma in the standing aroma and a sweet sake-like spread after drinking.
If the Nikomarkine I drank the other day was more floral and suitable for a toast or aperitif, Kagura was more suited for a mid-meal drink.
When I bought Kagura, the store owner told me that last year's new sellers were Hiran, Tenbi, and Koei Kiku, and I remember that made a lot of sense.
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Japanese>English