ごう
Bishu Kotobuki Unfiltered Nama Yumeginko with in-house cultivated yeast. The nose opens with a gentle melon-like iso aroma. It has a gentle but tangy acidity and a deep, rich umami and sweetness that are different from those of the No. 7. The second half is soft and crisp, with a slight bitterness and lingering astringency in the finish. The acidity and sweetness become stronger from sun to human skin, and the balance is good in lukewarm temperature.
The sweetness increases when the temperature is cooled down to around 40 degrees Celsius, and the umami increases when the temperature is slightly increased, but the smoothness is still there. Shichago is my basic preference, but the in-house yeast is interesting in a way, and I love it this year. I want to enjoy the changes in a way.
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