jozan純米大吟醸 芳醇辛口 極
Termat
Then Tsuneyama again. This is a year-round product. This is the first time for me to drink it. It is 50% polished Gohyakumangoku, the same as Araiso! The other one is made from specially cultivated rice, but what is this one like?
The bottle was opened! (From the record of 4 days ago). (From the record of 4 days ago.) Although the sapidity is weak, it is the very embodiment of a mellow dry taste. (Or is the aroma weak?). It is good when you want to drink a dry Junmai Daiginjo. It is quite different from Araiso.
But Junmai Chou is a sign of good balance, and if you want to taste dryness, you should drink Jungin Tobi, right? It was delicious, but I wondered what her strength was. I was left with the impression that while it is delicious, what are its strengths?
On the third day after opening the bottle, it turned into melon! It changed from dry to mellow umami! I see, so this is its strength! Tsuneyama is a sprinter, but this one is a marathon runner.
This is a gem that has been selected as a standard sake for sushi restaurants in the city. Personally, I wonder if it is possible to serve it with a little aging in between, something that Tsuneyama doesn't do very often. I thought so!
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