のこあき
It is like Nabeshima from the weak foaming.
The soft mouthfeel is followed by umami and a strong acidity.
and a strong acidity, and then it goes straight to the finish.
Personally, I think it's best as a food sake because of its strong acidity.
I don't know if it was the sake rice or the yeast that made it different from the other Nabeshima I've had.
I don't know if it was the sake rice or the yeast, but I felt that this Nabeshima was quite different from the other ones I've had so far.
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