川鶴KAWATSURU Olive 瓶内二次発酵
sibylla_tks
Second fermentation in bottle version of KAWATSURU Olive that we drank last month😃.
The liquor store owner told us that the label was changed to a spring-like label and that the bottling was made at a different time of the year. The sake shop owner told us that the label was changed to a spring-like label and the bottling period was different.
As usual, you need to be careful when opening the bottle... I spent 20 minutes loosening and tightening the cap... Anyway, it tries to blow out whenever there's a chance😅.
After opening the bottle, there is a soft sweet aroma and at the same time a lactic acid aroma.
When you pour it into a glass, you can see the schwash: ✨️
The bubbles are amazing, but they are fine and fleeting like cotton candy, so you can easily drink it without any resistance 💯.
The alcohol content is only 9%, so you don't feel like you're drinking alcohol at all!
It takes a while to open, so it's difficult to drink it in its kinky state, but when it's cold, it's almost endlessly drinkable 🤣.
It's more like an alcohol or an elegant lactic acidic spodolite.
It's gorgeous and light, so it would be a good toast for celebrations or parties!
In case you were wondering...
Japanese>English