flos_lingua_est
The first Hiraizumi was nigori, which is also my typical choice... There are not that many nigori, so I guess it is just on the edge of being slightly cloudy.
It has an acidic aroma and a slight alcohol taste. There is no reason why it should not be delicious with this aroma......!
From the beginning, you can feel the acidity and a bit of sweetness, and from there the umami continues all the way to the end. Another type of acidity suddenly appears in the middle of the bottle and drives the umami away, making it easier to feel the sake-like flavor at the end. This is delicious! It is similar in taste to Abeno, but Tobirazumi is also delicious!
It is so rich that it is hard to believe that it has an alcohol content of 14 degrees. It has a robust flavor somewhat reminiscent of Tsuchida. Come to think of it, Tsuchida 12 was also very rich, but it was also made with white malted rice.
Personally, I think it would be a good idea to use white malted rice to balance the low alcohol content while maintaining a strong flavor.
It is rich but not harsh, so you can drink it easily.
Japanese>English