bouken
Purchased at the HYOGO SAKE EXPO. The top aroma is slightly woody. It is a type of sake that focuses on the umami of rice without being flashy or impactful. The spiciness in the latter half of the aroma is quite sharp. Overall, it tastes like Shirasagi no Shiro (castle of the egret), but I think I prefer the one made with Nojoho.
I think it's quite dry among all the Shirasagi no Shirojo I've had so far.
I should have bought the Hiyahiroshi that they brought to Takashimaya because it was actually a draft.... I remember the hiyaoroshi was easier to drink 🤔.
I think it would be better if it was at room temperature, so it would have more acidity.
It tastes better after a few more days.
It has plum and creamy nuance.
Japanese>English