しみーRed Takeshi after a long time.
Transparent crystal silver with just a hint of yellow.
It has nuances of apples, muskmelon, green bananas, and other fruits, as well as grapes, freshly ground rice cake, and rice flour.
The mouthfeel is surprisingly strong and robust.
It has a mild sweetness, and fruit flavors spread across the palate, but as the sweetness fades away, acidity spreads horizontally, followed by a full-bodied bitterness that tightens up the palate.
I remember that Akabu's ginjos were made with ethyl caproate, but this one has that nuance, but also retains the heaviness that comes from the rice and the nuances of classic yeast.
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