moto
Ama ama, like a cold chrysanthemum, but with less total sweetness. It is not a bad thing, but the sweetness is a little sticky.
After that, there is the umami (flavor) and astringency that is typical of Aizan.
As I do not like too much sweetness, it is easy to drink because of its restrained sweetness and astringency for a Kangiku.
It has a light flavor for Aizan, but it is delicious in its own way.
Excellent as an aperitif, but I wonder what would be best to pair it with a meal.
7.4
Japanese>English