かわさん
Soil 20:21 Yamada Nishiki 13 degrees
Aroma: Fairly subdued. Slightly lactic acidic.
Flavor: A slight carbonation with a delicious sourness. Apple. The finish is crisp and clean.
I thought for a moment, "This is good," but then I thought, "What? But as I continued to drink it, I found it to be a bit lacking in richness. Is it? I felt that the acidity should be stronger. It's more like a thin cider.
I opened it for two days and tried again. Oh, this is it🥂The taste changed! The umami and lactic acidity became stronger, and the taste of Yamadanishiki also showed up! The temperature range should be higher.
The temperature range should be higher. I drank it on four separate days, and the last one was the best!
This is the tendency of modern nishimoto!
Japanese>English
ジェイ&ノビィ
Hi Kawasan, nice to meet you😃.
I just pre-ordered the day before yesterday to try the Yamadanishiki from Sando, it's supposed to arrive in mid-February, I'll take your comments into consideration! Looking forward to it!
Japanese>English