ごう
Niida Shizen Shu Shu Nigori.
The cloudy white color is still great.
The Kamichumi has a fermentation aroma with a firm graininess.
In the Hontobikai Inoguchi, the Kamichumi has a slightly yellowish cloudy color, and although it has a pouty mouthfeel, it is smooth, soft, and thick, with acidity and a complex, grain-derived flavor and sweetness.
When you mix in the thick oli, the taste is quite thick and heavy on the palate, but the sweetness is moderate, and the tangy sourness that comes after the gentle umami and moderate sweetness of the rice is also good.
A light bitterness comes in the aftertaste, and the lingering astringency resets what you eat.
I love the taste, which would go well with croquettes with cheese.
I like to warm it up by heating it up!
The acidity becomes more spiky at human skin, while the acid spine softens a bit when it is heated up to the top of the bottle, and the alu feeling comes out slightly when it is heated up to the top of the bottle, but it becomes more smooth and smooth.
If you go to the top of the bottle, it will be more smooth, but you will get too much alu feeling.
And it is also great when heated!
Personally, I prefer cold sake, cold sake, and hot sake!
It is still delicious!
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