付喪神
Rice as a raw material:
Percentage of polished rice: 40
Yeast used:
Japanese Sake degree:
Acidity:
Alcohol content: 16%.
It's cold even though it's March 🥶 What was all that warmth before this? In the evening, there was a flicker of snow ☃️.
So Otokoyama opened a bottle of Yuki Mizuki 🍶 (I would open it even if it wasn't snowing).
It has a fruity and gentle aroma. Sourness spreads in the mouth. The bitterness follows and finishes off the taste. After that, the sweetness starts to rise to the surface. When you swallow it down, it finishes with a gentle taste, leaving a subtle umami flavor.
We drink it chilled, but it might be better to drink it at room temperature to let the sweetness come forward.
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