ことり
When I opened the bottle, the lid flew off and I was surprised 😱.
The sake is smooth and wet with a hint of koji? Mushroom? The taste of the outer white part of Camembert cheese? ...Is this the taste of rice? When opened, it gives the impression of being a bit dry, and the sourness is a bit acrid...I can't take the tinny feeling and look forward to the next day.
Gradually, the aroma became milder, and the flavor of rice began to come through. The flavor of rice, umami, fruitiness, sweet and sour, etc. gradually became more cohesive. The carbonation on the first day was so strong that bubbles formed all over the glass, and on the third day it weakened, but the taste was still light and smooth.
Rice: 100% Yamae-Nishiki produced in Yaebaru, Nagano Prefecture
Rice polishing ratio: 50%.
Alcohol content: 15%.
Yeast: Alps Yeast
Japanese>English
ジェイ&ノビィ
Hello, Kotori 😃.
I'm sure there are times when you feel like 🤔 on the first day. I know you are good at describing it 🤔.
It's interesting how the taste changes from day to day 😄.
Japanese>English
ことり
Good morning, Jay & Nobby😊The flavors change from moment to moment...maybe that's one of the factors that makes it so interesting and addictive 🤗.
Japanese>English