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Aromas of ginger, dried persimmon, and American cherries. On the palate, there is a balance of sweet and sour tones typical of Yonotori, but the presence of elegantly withered cedar barrels is impressive, rising in the mid-palate. The lingering sweetness, which is typical of kijo-zake, is also present for a moderate length of time before receding. The description says that the sake will mature well after about five years of storage.
It has a sweet aroma with a hint of sourness. The smell of lactic acidity is in the back.
Tastes of thick mango and sour pineapple. The accent-like unique flavor is probably the smell of dead cedar barrels. The sweet and umami taste comes and then fades away as if a wave recedes.
A delicious sake with a fruity taste and a woody flavor that cuts through nicely.
The second day. Ice cream with rum and the smell of fresh citrus fruits.
Like mandarin orange juice. More like syrup than juice, thick and rich. A little bit of bitterness, but the sweet and sour taste is too much to drink. I can't taste the wood flavor.
Day 3. frozen for 20 hours. It is not stiff, but becomes sorbet-like. It tastes sour and reminds me of sake. It is quite tasty cold. The sweetness is suppressed. I think it's a good idea to freeze it after each meal. It is the first time for me to get drunk after eating sherbet.
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