鯉する鴎
Yesterday's Shirohong was unexpectedly not to my liking... and it's Thursday, but not enough 😭.
Then there will only be the earliest opening of the bottle! I'm not sure how I'm going to do it 🤭.
I told myself (I'm weak in greed 😓)...I'll open it ❗️ lol
Well, today is the first time to open a bottle of Tobirai Kugu from Tobirairai's lineup 🍶.
I was shocked by Tobiraira's Natsunama when I drank it in Tokyo last month... I bought it immediately at the liquor store with high expectations because it has the same No.77 yeast 🤭.
When I opened the bottle... the aroma made me grin ✨.
Pouring it into the glass, the aroma is just like an apple, because of the malic acid yeast 🥰....
Let's have it right away 😋.
The moment it hits the palate, it has a rich apple acidity, but strangely, it's not hard to drink 🤔.
I feel the same line of taste as Natsunama, but this 💁 has more sourness and less sweetness.
However, although it is made with Yamahai, it does not have any peculiar peculiarities and is well-balanced and easy to drink 👌.
If you are not good at drinking sake, you may feel a little bit of alcohol or sake-like sensation 💧.
The taste is similar to that of Kamogane's Reic acid. 🙂↕️
Day 2🗒️
I think the richness of the wine has calmed down from the first day❓
It is a taste that can be clearly divided into likes and dislikes 🤔.
Japanese>English