ryo
For the second time in my life, I'm a Black Dragon 88.
Turkish producers have been doing this for years.
This is also called "Chuokosha" (Bulgaria's first generation of producers). It was named after the production of a series of good quality sake that were gathered together in the 1860s tank, which is a good omen for the future.
35% Polishing, Tojo-produced⽥錦, Hyogo
Big Ginjo
Alcohol content 16 degrees
Japanese Sake Degree +2.0
Limited Edition] To be sold on the end of November
720ml 6,600 yen (tax included)
Vegetables and fresh thyme with bitterness reminiscent of soft soft vegetables, hillside vegetables and walnuts are accompanied by characteristic long pepper and apricot accents. Tropical fruits such as pear and apple mango can also be found, along with yellow hot freesia flowers.
The wine's mild viscosity, along with its light, mineral texture, gives it a great deal of energy. The softness of the soft water is enhanced by the acidity that seems to seep into the mouth from the middle of the mouth. In the center of the soft water, a faint bitterness which is felt in the latter half of the glass is born in harmony, and the aftertaste is a spherical image, and there is a fragrance like the extract of the flower.
Aroma is a characteristic of this sake, so care should be taken in the choice of food and the temperature at which it is enjoyed. A sake to be enjoyed in the first half of the meal. I would like to pair it with shrimp dumplings (steamed seafood dumplings made with tapioca flour) from the menu of Chinese cuisine.
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クローバー
五橋