タロウ
Sake with 39% koji used. Is it an old-fashioned sake? I remember a sake like this.
The color is a solid yellow.
Mature aroma. Tea, tobacco. Some floral notes and apple-like fruit.
Tart and heavy sweetness. The acidity is also strong and supports the backbone, so it is not a sweet sake like Millin. It has a nuance similar to that of Shaoxing wine.
Warmed.
Rich sweetness and acidity. It has a robust mouthfeel that is hard to find in other wines, but it also has umami and nourishing flavors.
I would like to pair it with Chinese food, perhaps because it reminds me of Shaoxing sake. It is not a Japanese sake, but a Chinese food wine. The rest of the sake can also be enjoyed on its own. It is delicious.
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