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Kariho◎純米吟醸 kawasemilabel
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21
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.
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