yu1ro
Since it's New Year's Day, I'm going to start drinking this year now, which seems like a good omen.
First of all, it is naturally elegant and delicious.
This is the first time I've had a native-production Jikin, and perhaps it's because of my preconceptions, but I felt it was a bit fierce.
Compared to Yamadanishiki, which I compared it to, I have the impression that it has a strong acidity, umami, and overall taste like Omachi.
And I like it.
It made me happy early in the New Year.
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