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Junmai-Ginjo sake made from white koji.
The sourness (citrus) is stronger than the sweetness in the chilled sake, and there is a slight bitterness in the aftertaste, just like a light citrus juice.
At room temperature, it has a different atmosphere.
The cold sake was more refreshing in the mouth as the brewer wrote.
Because it is white koji, it has a yellowish tint.
A local liquor store recommended "Shinsei Aamaneko" and "Akabu" type wine.
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