タロウ
A raw yeast daiginjo.
It has been in the cellar for about a year, so it is slightly colored.
The aroma is calm but gorgeous. Banana, apricot, apple, a little lactic acidity, and a touch of black tea.
At a little over 10°C (50°F).
Naturally, it tastes good at this temperature. However, I think it is still hard. Sourness and quiet sweetness. It has more minerality than usual Kaiharu. As the temperature rises, the volume of sweetness also increases,
Warmed up.
I like this one better!
Soft sweetness and acidity. It has a nice, rich flavor.
I think it's difficult to make a raw yeast daiginjo.
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