酒フクロウ
Kamo Kinshu is made from 100% Omachi.
The fermentation seems to be controlled by fire-roasting. We enjoyed it with smoked salmon and horse sashimi.
It had a sharp acidity and a clean aftertaste with little lingering aftertaste. I didn't detect much umami, so there was little assertion on the tongue, but the acidity and dryness came through with a bang at the back of the throat after drinking. The feeling is like that of a woman who is quiet, but has deep feelings and is concerned about something.
My wife and I are the exact opposite (lol), so in that sense, I enjoyed drinking it very much! 😁😁
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