bap
Ibaraki's Shirakiku has been on my mind lately.
Locally produced, locally consumed sake using prefectural Yamadanishiki and Ogawa yeast
Aroma: sweet melon, banana, lychee, muscat, cemedine
Light on the palate, with a powdery sweetness later on.
The aftertaste is slightly dry on the tongue with a watery sharpness.
You don't feel the alcohol content of 17.5 degrees Celsius
Fruity and dry
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