Gasanryu影の伝説 山田錦 無濾過純米原酒
AAJI
Grilled cheese bought at a product exhibition in Hokkaido. So, I had it with Gazanryu, which I opened 12 days ago. I think it is made with new Yamagata yeast, but it seems to be more like "Koroh Daiginjo," which is the pride of Kumamoto. It has a calm fruity aroma and a hint of acidity. The lingering aftertaste slowly fades away. This change was a bit unexpected. I can't quit opening it for a day. The downside is that I've opened it a little too long, so I can't remember what it tasted like the last time 😅.
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