まつちよ
Urasato Junmai Ginjo Nama Hashiro.
Last year, I tasted the sweetness on the 5th day after opening the bottle outside, but this year, I bought it at home to enjoy the change of taste 😊.
On the day of opening the bottle
The first aroma is sweet with a hint of acidity.
When you put it in your mouth, the acidity is a little noticeable and the sweetness is moderate, as is typical for a sake made from a traditional sake yeast yeast.
We decided to give it a little time to see how it tastes 🙄.
3rd day
The acidity is still strong, but the sweetness of last year's wine has emerged.
This is promising 😌.
5th day
The acidity has mellowed and the taste is much sweeter 😘.
I think it tastes better when it's been open for a while this year too.
Well, it's a matter of taste.
I wonder if it would be better to drink Junmai or something like that? I don't know 😅
Thanks for the food ✨
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