la
San Fuji, with a hint of rummy in the back.
Dry, well-balanced minerality, spicy umami, gasiness, savory smell of rice, fresh, crisp, and clean. The umami that comes slowly afterwards is good. This is the kind of wine that I like more and more as I drink it. It is delicious!
When the lees are mixed, the smell is light and clean, like green apples.
The sense of rice comes to the fore, and it is dry, with a good amount of minerality, umami, spicy, hot and bitter, and clean in the mouth. A slight sweetness can be enjoyed.
When paired with food, it turns into a soft, fruity, refreshing drink. It assists and adds umami, both of which make it unstoppable. Hyakujuro is so good! When eaten with cheese, it was like Hyakujuro was doing its best to assist the cheese, which made me feel relaxed.
Japanese>English