ごう
This year's openers have a gentle but pleasant ginjo aroma. The top clear taste is a little slippery on the tongue with strong acidity and freshness, and the umami and a hint of sweetness spread out and have a good sharpness. When you mix in the tailings, you can sense a milky aroma that may be derived from the rice, and when you drink it, it has a slightly flabby texture with a strong acidity as well, but you can also sense a stronger umami and sweetness, which makes it softer overall. The astringency resets the taste. For those who like fruity sake, the roughness and strong astringent aftertaste of 17K may be a problem for many. It has less umami and sweetness than last year, but I personally think it is quite tasty. From room temperature to sun, the aroma of rice expands and the taste is soft and strong. When heated, the acidity and bitterness decrease, and the astringency remains. However, even when warmed up, the strength and deliciousness of this sake can only be described as quintessential perfection.
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