ぷぷ
The initial aroma is mildly fruity. Aroma, oil? Clay? It is my first taste. I've tasted it from cool to warmed sake, and with mackerel miso and other strong flavors, but the aroma remains. Warmed sake is somewhat better. The next day! The clayiness is gone, and there is a mellow umami and acidity. The balance is typical of Yamada? I agree with the label, which says, "It shows many different faces as time goes by and as it interacts with the air. An interesting sake.
Japanese>English