bonchi
Pale amber in color. Slightly aged aroma and a sweet scent reminiscent of golden sugar. The strength of the aroma is moderate. On the palate, a sour acidity stands out. It gradually turns into a mild astringent taste, and the flavor spreads. There is almost no bitterness and a smooth aftertaste. It has a short aftertaste. A full-bodied sake.
Japanese>English
bonchi
On the second day after opening the bottle, the aroma has completely weakened.
I tried to warm it up, but I don't recommend it. It should be drunk chilled.
Japanese>English
bonchi
Four days after opening the bottle, the raisin-like aroma is revived. Is it just my blocked nose that has recovered? There is a faint ethyl alcohol smell. The aftertaste leaves an astringent taste as if you ate grapes with their skins.
It's a bit like a sweet white wine.
Japanese>English
bonchi
Six days after opening the bottle, the aroma and flavor reminiscent of kelp dashi spreads.
Glad to see the various expressions as I slowly reduce it😋.
Japanese>English