自然酒にいだしぜんしゃ 純米吟醸
AKI
This junmai ginjo is made from natural rice (sake rice grown without using any pesticides or chemical fertilizers) and is made using the "nakamoto" method.
I see.
That's why it's called "Shizenshu" 🤔.
The same kind "Meron" is famous, but I chose this one to measure its potential without being caught up in the flavor.
This one is not as mellow as the others, but it does have a slight melon aroma. In the mouth, there is almost no fizziness at all. In addition to the sweetness and richness of the umami, you can feel the elegant fullness of the harmony of the sourness derived from the traditional yeast, but it is not sharp and the sweetness lingers in the mouth for a while.
It is not suitable as an aperitif but as an aperitif.
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