あべちよ
Mild and gentle aroma for a Junmai Daiginjo.
The taste is red apple-like and fresh 🍎.
The unique acidity that passes through the nose refreshingly comes from the No. 6 yeast, I think.
The aftertaste is slightly astringent at the back of the tongue.
Seems to go well with all kinds of food.
Pairing: Kakuni Daikon (Japanese radish stew)
Japanese>English