Tommyboi
I just got it today and I couldn't wait to open the bottle. Because it was a raw wine, the bottle was under pressure and the cap flew off at once.
At a temperature of 20.5 degrees Celsius, the wine gave off an aroma of green apples and bananas, only to find that the wine was actually not fruity in the mouth. The sweetness is largely imperceptible, the purpose is ample, the bitterness is slightly lighter, and the sharpness of the alcohol can be clearly felt. The last time I encountered this type of flavor was drinking Yamakawa Mitsuo.
After cooling down to 14.2 degrees Celsius, the taste of the wine rounded out slightly, and the general acidity of the lemon peel hid the alcohol nicely. If you drink it quickly, you can still taste the rice. The finish is clean and on the bitter side, with the aftertaste disappearing around 1 minute 30 seconds. It really is so delicious!
The next morning after cooling down to 10 degrees C, the sweetness finally came out and the taste was closer to kumquat with a 30 second shorter finish, nothing like the experience at 20.5 degrees C. I'm not sure if the reason for this taste is due to oxidation or carbonation running out of the wine.
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