まつちよ
Autumn Agari of Kisora 🍂.
It is supposed to be made with Hanafuki🌾 every year, but this year, for some reason, it is made with Yamada Nishiki🌾.
Is it because we didn't have enough rice 🤔.
The first aroma is softly sweet.
When you put it in your mouth, it has a mild, full-bodied sweetness with a hint of acidity that finishes it off.
Although it is Yamadanishiki, it has a clean finish that is typical of the dry sake Jyozora.
It is similar to the Gojozo Haruho (Yamadanishiki) that we drank the other day.
I enjoyed it with fried eggplant 😋✨️
Japanese>English