Tom in Tokyo
This is a comment from an amateur drinker. Today, I made nigirizushi lightly at home because I had leftover tuna from the other day and fresh horse mackerel available. Unlike the usual junmai sake, this Kurogyu had the strength of a bullfighting bull. However, it was not only strong but also gently sweet and soft. The dryness continues to have character, and I am always impressed by the breadth of Kurogyu. We are thankful for another delicious sake today! Cheers to all!
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