叫ぶ蝶
The soft and smooth mouthfeel is surprising. The sweetness is moderately pleasantly subdued, reminiscent of citrus, and finishes with bitterness. It reminds me of Okuroku's Tokujun, which I have recently tasted (both are made with yeast type 6). I was surprised and impressed this time, as I have only had Laughing Shiki's horrifying Mona Lisa-like labeled kijo-shu. The combination with king crab was a nice touch.
Japanese>English