麹 Joe
Haginokuro is lightly aged for one year in the cellar under the floor. Since it is a Jun Gin, I thought it would be good to age it for a year to enjoy the aroma.
In Hiya, the aroma is mild and the maturation is slight. The aftertaste is sweet.
It also warms up well, and the aroma of Moromi (fermented rice) comes out. The aftertaste is tingly and dry.
Perhaps because it is unfiltered, it has matured well.
I'm looking forward to drinking it tomorrow night when it comes into contact with the air.
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