ごう
Gozenshu Bodaimoto Trilogy - Bodaimoto Homage - additive-free Bodaimoto yeast.
The aroma is relatively mild, but has a complex aroma with lactic acidity.
The first impact is a wild acidity and a moderate sweetness with a beautiful umami that spreads gradually. From the mid-palate, the acidity remains, but the lingering astringency is pleasantly astringent with a sense of transparency and bitterness.
At room temperature, the overall flavor becomes darker, and the acidity comes out a little from the sun to human skin, and from lukewarm to top-heat, the alu sensation begins to appear a little.
At 65°C, the sulphuric sensation increases, but so does the alu sensation.
At 30 degrees, it is light, but the acidity remains, and when you add a little more, the strength returns and the lactic acidity also comes out.
It can be drunk in a variety of ways, but I personally like it cooled, and lukewarm with dark grilled fish.
Some people may not like it because of its unique character, but I personally like it.
Japanese>English