Kuromatsusenjoシークレット Aコース
孝
Shinshu Hanpukai Secret Course 10
I wonder when was the last time I drank this...Kurosho Senjo
It is made with Kinmon Nishiki from Nagano prefecture.
The rice polishing ratio is the same as Daiginjo.
There is a slight alcohol smell behind the muscat.
Dry taste. It has an old-fashioned feeling.
On the first and second day, the alcoholic feeling stands out.
The third day is much rounder and you can feel the sweetness in your mouth.
You can also feel the sweetness.
I'm not a fan of Kinmon Nishiki myself😅.
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