しゃくやく
It is made by maturing the raw sake pressed in spring at low temperature until autumn.
However, the cage dissolves and the cloudiness is negligible.
The nose is reminiscent of ripe fruit and the wine is still young in the mouth.
However, the taste is full of umami with a sense of volume.
In other words, this is an autumnal sake with a different taste, mixing the freshness of new brew with the deliciousness of aged sake.
This is a sake to enjoy on a long autumn night.
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