コジコジ
I took a half day off to have a drink at Tsukiji.
At "Tsukiji Kaku-uchi Tabitebako".
Sake made with wine yeast, which is not so rare these days.
Mikadomatsu "Keto Hare
Junmai Ginjo, 15% alcohol by volume, primule yeast
The aroma is softly sweet.
The mouthfeel is sweet.
The middle taste is astringent like tannin.
The aftertaste is gently sweet with a slight lingering aftertaste.
Mmmm. It was a little different from white wine, and had a red wine-like quality.
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