MatsumidoriS.tokyo 純米吟醸
komeko
It was left at room temperature at the store, and on the first day, it was left at room temperature. It's mild and sweet.
I think it's better to chill it or add ice.
I chilled it again.
The second day, it was still thick and thick, with some sourness.
The third day, it has a caramel aroma and flavor, and it has become somewhat clearer.
I saw a video of a brewer saying that he wanted to make a sake that would go well with Western food in anticipation of the Tokyo Olympics.
I don't know if this was the intention or not, but it was unique.
It tasted good to me.
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