ひろ3
It is said to use "SUAS," a koji made in a hellish environment of 98% humidity, where koji fungi can easily multiply.
The color is clear, and the aroma is...well, what is it?
In the mouth, it tastes complex, packed with sweetness, bitterness, spiciness, and sourness. This is something I have never experienced before 🤔.
For some reason, it has a graceful and dignified taste that makes me think that the sake used in Shinto rituals in the past must have been something like this....
I don't recommend it for sake beginners, but I'd like to hear what sake lovers think about it.
I think it's an ant for me 🤔.
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