SALON
Aromas of muscat and melon, with sweetness spreading in the mouth at the same time. The acidity has a gentle lactic acidity. Compared to the Yamada Nishiki of Junmai Daiginjo, it seems to have a sweetness that precedes the acidity.
The yeast was the same and it was Amami of Yamada Nishiki from a different region, but I feel that Junmai Daiginjo is better to match with meals. The Junmai Daiginjo has a more pronounced sweetness and umami both, so I personally thought it was the kind of sake I'd like to drink after a meal while chit-chatting.
😿The holiday has only just begun...
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