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It was the first time for me to have a nama-shu. When I poured it cold into a glass, the ginjo aroma was surprisingly subdued.
I couldn't hold back my expectations, and when I sipped it, I found that it was also surprisingly unpretentious. Perhaps it was because it was a raw sake, but it gave me the impression that it was quite hard and even bitter. It's a big departure from the Tobiroki I drank before...
After opening the bottle and letting it sit in the fridge for a few days, I felt that the sweetness and deliciousness finally came out.
Maybe it was because I was in bad condition due to some personal depression...
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