flos_lingua_est
Warehouse Review 90
I got a rare one. It's been a little while since I bought it.
It is an experimental and ambitious work that uses five kinds of microorganisms instead of the three that are normally used to brew it. It is labeled as Junmai-shu, not Junmai-daiginjo, even though it is 50% polished rice.
The standing aroma is weak, with a hint of white peach. As the temperature rises, it becomes more peachy.
The bubbles are reasonably strong. The mouthfeel is pleasant, with a slight sizzling or juwiness!
The sweetness is actually dry, with a little bit of sweetness at the beginning. Instead, the umami is quite present. Perhaps it is because of the low alcohol content, but it is amazing how light it feels even though it has a strong umami!
It is somewhat fruity, perhaps because of the acidity.
I could also sense a certain "strength of production" that would make it recognizable as Kaze no Mori without being told that it was made by Kaze no Mori.
The impression began to change on the third day, and by the fourth day, it was like a different sake. It had become a sake in which the strength of the umami flavor was clearly noticeable, and the taste had changed to the point where I wanted to pair it with a strong-flavored meal rather than just on its own.
Japanese>English