bouken
Black beef after a long time.
Sweet and spicy. It's basically dry with little sweetness, but I like something spicy about Kurogyu.
I've had Kurogyu in the past, and it's very stable. It goes well with sushi.
I've had fresh unpasteurized and unfiltered Nakadori, but I can't really tell the difference.
I've already posted the third and fourth pictures in the past, so I'll be brief.
Daikoku Masamune Ginjo-shiboritate Unfiltered Nama-shu
Made from 100% Hyogo-Yume-Nishiki.
First time drinking it in a year. It is fruity, sweet and spicy, and has a nice sharpness.
I wonder if the sharpness comes from the alkaloids.
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