hachi
The aroma is melon and a little bit of cemedine?
I can't put my finger on it.
It is difficult for me.
When you swallow it, you can feel the alcohol and a little bitterness.
The taste that remains in the back of the mouth may be a little bitter💦
If you pair it with food, it doesn't bother you so much, so I personally prefer it as a food wine😃.
My wife likes it with iburi gakko cream cheese😆.
If you want to drink it by itself, the bitterness in the back end of the palate will be suppressed and the balance will be easier to drink when the temperature is slightly higher than when it is fresh out of the fridge.
A few days after opening the bottle, it calmed down a bit and became more drinkable✨.
Thanks for the treat...
Sake rice: Special Yamadanishiki from Tojo, Hyogo Prefecture's special A district
Rice polishing ratio: Koji rice 50%, Kake rice 55
Yeast: Own cultivation
Sake degree: over 16 degrees and under 17 degrees
Sake meter: +4.5
Acidity: 1.3
Sake cup used: Adelia Ajiya Glass & Glossy Glass
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