Nanka Yokai
From the moment the cork was opened, the aroma of rice (I wonder if this is called "ginjo aroma"?) The mouthfeel was sharp with strong alcohol stimulation. The flavor of rice and sweetness also pass through the nose. It also has a somewhat oaky flavor.
I would like to know more about this kind of sake.
It has been about a week since the bottle was opened. 1/25, it started to have an aged flavor like soy sauce or men-tsuyu (T-T). 1/23, the stimulation and sharpness became milder right after the bottle was opened, but it was still delicious.
What happened! I've been storing it in the vegetable room for a long time.
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