山村 広臣
When poured into a wine glass, it has a very yellow color and the aroma has a pronounced sweetness. The impression on the palate is as the aroma suggests, but the aftertaste is sweet without being cloying or cloying. The sweetness blends well with the spicy Szechuan cuisine I just had.
PS)
I read in other posts that it is sweet like caramel, so if you don't like sweet type, it may not be suitable for you. I guess this sweetness must have been popular as a luxury sake in the Muromachi period.
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