とらきち
The ginjo aroma is ethyl caproate, the attack is sweet with a strong sense of fermentation, the acidity is deep, the umami is full, and the finish is slightly lingering. Compared to the usual Harushika dry sake, it has a more mild taste with umami due to the fact that it is a hiyaoroshi (cold sake). It is delicious as it should be in autumn.
Even after about 5 days, it still has umami and aroma and is delicious without tiring to drink. 👍️
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