やす☆
At room temperature. It has the softness and transparency of Jungin and the moderate thickness of Tenjuu, and has a good sharpness.
Last year, it was clearly labeled as a sake brewed with sake yeast, but this year there is no mention of it. Has the brewing method changed?
Japanese>English
やす☆
Tasted again on 7/22 at small bar Yui. When heated, it has a mild umami and a strong sharpness. When cooled, the sharpness becomes more gentle.
Japanese>English