ごう
The upper part has a pleasant, clean aroma, a smooth texture, a pleasant gasiness, and a soft fruitiness. When the ori is mixed with the top clearings, a lactic acid aroma begins to emerge, and the tongue becomes flabby with a juicy sweetness and pleasant acidity. The sharpness is relatively good, and the lingering aftertaste is pleasant with a good degree of umami. It becomes darker from cool to room temperature, and from sun to human skin, it becomes darker but smoother, with a hint of gassiness. It is delicious from snow to cool, and I think it goes well with spicy food, but it is also interesting to add a little sansho or cardamom directly to lukewarm sake from the flower. I would like to try different lots.
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