まぁくん
Hakuro Wakamizu Junmaishu
Junmai-shu made with 100% Aichi Wakamizu, aged for three years.
Brewed in Tokoname, Chita Peninsula, known as the brewing peninsula.
Kyokai No. 7 yeast, Masumi yeast.
The store where I bought this, other sake also has a lot of No.7 yeast, which is kind of strange.
The appearance is a slightly dark golden yellow.
This is the first time I have smelled old sake, but I have never smelled anything like this in sake.
This is what I mean by a mellow, aged aroma.
Earthy smell of root vegetables such as burdock, fungus smell of shiitake mushrooms, strong acidity, and the roughness of homemade yogurt rather than sour cream.
Fruits and flowers are, dare I say it, pineapple and lime tree.
It smells like tea and coffee.
Too unknown and scary to drink...
The first impression of the taste is strong, full, round, and three-dimensional sweetness.
The acidity is more rounded and the bitterness is mild.
The balance is rich and thick.
The aftertaste is not that long, but very characteristic.
Japanese>English