Michizakura純米 完熟バナナ酵母
FUJIYAMA
Today we have a junmai sake from Sanzen Sakura, Hokkaido, using Hokkaido comet and fully ripe banana yeast: ❗️
There is not much aroma. One sip and it has a refreshing sweetness with a dense texture, though not as much as banana. After that, it leaves a sour taste and a sharp numbness on the tongue. ❗️ It is also good as a mid-meal sake. ❗️❗️
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