Ryohei
2025.111th.
First time in a long time in Jiran. This time it's W.Adams, whose name I was curious about.
It is a fruity sake which is in fashion these days, but it is a sake with lactobacilli like Calpis.
I have had many lactobacillus-feeling sakes, but this one is the most lactobacillus-feeling one I have ever tasted.
Perhaps, it gives the impression of being a sake that people who are not good at it do not like.
I do not know if this year's W.Adams has this kind of characteristic, but personally I would like to pick it up next year.
Thanks for the treat.
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