ごう
Bishu Kotobuki junmai sake, unfiltered and unpasteurized.
It has a strong iso-type aroma.
The upper part is smooth and smooth on the tongue, with a thick umami and weighty flavor, and a moderate acidity and sweetness coming from the back. I have a feeling it will go well with Nagoya rice this season as well.
When the lees are mixed, a silky flavor is added and it becomes both powerful and gentle.
It is thick yet smooth, with a tangy acidity and a moderate sweetness, but you can also feel the alcohol at 17 degrees Celsius.
This sake, which changes and brushes up every year, is a sake that I personally want people to know about, but don't want them to know about it.
Thank you very much again for this season!
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