お酒を飲むあちゃ。
Hanaboe Mizuhashi mizuhashi × mizuhashi
Sake made with mizu-hashiroshi and also made with mizu-hashiroshi using the kijoshu method.
The alcohol content is said to be high this year, at 18 degrees. Thanks to its sweetness and drinkability, the 18% alcohol content was not noticeable at all, so be careful.
The shiny gold color reminded me of a honey-like sweetness, and that's exactly what it was. I felt more honey sugar than fruit. I also thought of Yakult, or Calpis, or... it seems to be lactic acid fermented, so maybe that's what it is? Dense lactic acidity. Mild mouthfeel. Slightly spicy.
I drank it on the day of purchase and opened it around 10 days, and the latter felt a bit more cohesive.
It is rich but crisp, and the flavor is packed so tightly that it gives the impression of being smooth.
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