岡田 賢明
In the mouth, the rich sweetness of the rice and the esters quickly spread out with the stimulation of the gas. In the end, the alcohol works tightly in the back of the throat, leaving just the right amount of gas, esters and umami to disappear. It's interesting how the sweetness of the rice turns into a pineapple-like freshness as it slips away and then returns to the rice at the end. 17% darker is also good.
It is said to be grown back from 7g of short-stalked watafune unhulled rice. That's great too.
Short-stayed ferry 100%.
Rice polishing rate 50%.
17% alcohol.
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