たけさん
#Drinking at home
The sake has both the flamboyance of a ginjo and the sweet and sour freshness of a nama-shu, but both are understated and fresh.
The good thing about Kaygetsu is that it does not go too far and does not have a harsh aftertaste, which is not typical of Kochi sake.
It is a little too flamboyant to be called "mildly umaguchi," but it can be easily paired with any dish except sashimi.
Kaygetsu is really good!
Japanese>English