Furosen純米吟醸 中汲み 無濾過生原酒
Kab
Is this Shiga's first time?
The bottle was left at room temperature for about a month before opening, and the first day it was served cold.
The aroma is slightly sour, like grain or syrup. It also smells a little like lemon.
When you drink it, the grain-like flavor comes to the fore, with a sweetness like rice or sweet potatoes, but there is also a fair amount of acidity. There is little bitterness, and it becomes rather dry and crisp.
At 40℃, the fruitiness becomes stronger and the graininess becomes stronger; at 45℃ or higher, it is quite tangy and the fruitiness is weak. It is better to keep the temperature low.
Room temperature. A slow ripeness and a little fruitiness, followed by a crispness. After that, it is sharp and clean. This is also good.
It is quite sharp for its sake level, but it has umami and acidity, so it is not dry. It has a sense of maturity, just like a brand name. Personally, I would recommend serving it at room temperature or lukewarm, when the fruity flavors become more intense.
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ジェイ&ノビィ
Kabさん、こんばんは😃
まさかの初滋賀酒㊗️おめでとうございます🎉不老泉飲んだら健康になりそうですね🤗
我々激推しの北島さんも是非お試し下さい〜👋
Kab
Thank you Jay and Nobby 😊.
I've had a lot of banquets this year and haven't been able to check in, but I'd love to try some other Shiga sake, including Kitajima (and Tochigi sake, of course!).
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