bouken
First time at Yamashiroya. I've always been curious about it, but missed buying it every year😅.
The sake is made from a traditional sake yeast yeast yeast. I think it's rare to have a sake yeast yeast in Niigata.
It has a fresh and gassy flavor with a hint of citrus. It is easy to drink, with a sweet flavor that you would expect to be more pungent. It seems to be made under the concept of a food sake, but it can also be drunk on its own.
It is not flashy or assertive, but it is very tasty.
It's like a serious honor student character that there is at least one in your class 🤔.
It may be one of the best sake among all the kamishimo sake.
It's spicy but much sweeter than Yong which has the same sake strength of +5.
If it tastes this good, I'm curious to try the first class raw sake 🤔.
On the 3rd day after opening the bottle, it feels much spicier than the first day.
Is it better to finish it on the first day for those who like sweet and tasty sake?
I think the reason why it felt spicy was because my meal was sweet seasoned 🤔.
Japanese>English