かぶら
Chivalrous Kei
Transparent with a hint of yellow.
The aroma is as rich as cooked rice.
Beeswax, honey, roasted almond-like nuts, shiitake mushrooms, and a complex but not too heavy aroma of aging.
On the other hand, there is a glimpse of youthfulness and the characteristics of each sake blend can be perceived.
The texture is not too expansive in spite of the calm acidity and robust flavor.
There is also a burning sensation on the tongue, which is common in aluzoe.
A blend of multiple vintages of Gikyo.
This is a blend of multiple vintages of 40 polished Tojo Yamada.
The idea is similar to that of Champagne, the solera system, and jitsugi, but the aroma seems to be deliberately "shifted" so that the characteristics of each different degree of aging can be perceived, making it a pleasure to drink.
The taste is mildly integrated, and the technique of blending multiple vintages without giving it a sharp edge is probably one of the best in the world compared to other breweries.
You can see various faces while drinking, so it can be used in a wide range of situations.
This is a bottle that is worth a try for everyone from connoisseurs to entry-level users.
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