tomy
It has a strong fruity aroma. The sweetness and umami are followed by a slight bitterness at the end. It does not go well with spicy Taiwanese mazesoba, but it goes well with sweet stewed dishes.
I usually finish a four-pack in about a week, but I finished it in two days. The second day, the bitterness became less pronounced and I was able to drink more and more. Recently, the brands that have been gaining momentum (Kangiku, Koeikiku, Shinshu Kamerei, etc.) have a taste that is out of the ordinary, but Jikin is a sake that tastes good within the framework of the traditional Japanese sake taste. I guess it is the difference in the time when they came out. Some of the older sake drinkers said that if the dryness of the sake is weak, it is not enough for them, and that the latest trendy breweries are not good enough for them. Some of them said that Jikin is good.
To be honest, I don't think it is worth mentioning anymore, since all the recent breweries are at a high level when compared blind. The reason why the status of "pre-sake" is so strong is because of the scarcity of supply. Taste is information. There is no such thing as good or bad pre-prepared sake. Drink it with gratitude. If you can buy it at a fixed price, you should buy it anyway.
Tax included 1980
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