shitakke
While fruity, Tenmei is also astringent. It has a light, beautiful sweetness that is typical of Tenmei, but the mouthfeel makes you think it has a strong astringency and acidity. The aftertaste has a deep sweetness that may be derived from Yamadanishiki. There is a sense of alcohol and a slight heaviness. It is better to drink it at room temperature rather than chilled to reduce the stinginess. The rice used is 25% Yamadanishiki from Aizu, 75% Comet from Hokkaido, and Association 1001 yeast.
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