Kariho◎純米吟醸 kawasemilabel
うなろー
I call it a clear stream type, but from the entry of the clear stream with a sense of transparency, a slight sangen sugar, acidity, and bitterness support the flavor of the rice as it gradually spreads.
I felt that temperature is also important for this sake.
I think it is about 18 degrees Celsius.
It is too good at the best temperature.
If it is too cold, it tastes sour.
Japanese>English