岡田 賢明
Cold. The esters stand out on the palate from the caramel aroma. The aroma disappears more quickly than expected, leaving an almond or coconut-like scent. It doesn't have the sharpness of ginjo or alcohol, but the change in aroma is beautiful and easy to enjoy.
This time it was the shop's aged sake, but I wonder what the first one will be like. I'd like to try another Nanbu Bijin.
Kake rice 50%, Koji rice 55
Alcohol 15-16%.
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