ろばさん
It is just delicious.
The kanji did not come up in the conversion, but it is "tsuki/seirei."
This sake seems to be a reproduction of a special filtration technique practiced in the Edo period, and because it is labor intensive, it is sold in limited quantities. You can also learn how to make it on Masumi's YouTube channel. I tasted it at a brewery in Suwa and bought it immediately because it was the most delicious.
It is a slightly sparkling, mellow, slightly sweet sake. It has a strong carbonation and a slightly spicy aftertaste when freshly poured, and my father-in-law, who likes dry sake, said it was delicious. On the other hand, for myself, who also likes sweet sake, the sweetness became stronger and I liked it more when the carbonation was gone after some time, not to mention when it was freshly poured.
I can enjoy the change in flavor as time goes by, and it has become my favorite Masumi!
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