タロウ
Is it Kinshi-Morinori or Morinori?
I don't know the name first of all because it is a product that is not on the brewery's website. Isn't there a lot of sake like that?
This sake is brewed with Yamadanishiki produced by the students of an agricultural high school.
The color is a light yellow, but almost transparent.
The aroma is floral but not overpowering. Apricot, peach, apple, and as the temperature rises, it smells like raw sake with malted rice, etc.
At around 13 degrees Celsius. Although it is a nama-zake, it gives a light impression. The balance between sweetness and acidity is pleasant, and the aftertaste is refreshing and goes down smoothly. The aftertaste is long.
This is delicious. I'm not good with nama-shu, but this one has a good balance. The acidity, which might make it seem chubby, is well balanced to keep it from feeling too heavy. I think it tastes good even at a lower temperature. Will the bitterness come out?
I heated it up for now.
Hmm? It became colorless and clear. Did I warm it up too much? The balance of the flavor is not as bad as I thought it would be, so heating it up is fine, but the flavor is too weak. What is this? If it were lukewarm, it would be fine.
I had underestimated it as a draft sake. This is delicious. This is my first time to try this brewery, but I must drink more.
I think it would be good with potato salad. But it is delicious.
Japanese>English