bouken
It uses Yamada Nishiki produced in Nagahama City, Shiga Prefecture.
I've been interested in Kohama for a long time, but this is my first time drinking it.
It is said to be a blend of special junmai and junmai ginjo that has been brewed over one summer. The flavor of the rice has a light ripeness, and the acidity is beautiful. It has a nice acidity, and is relatively clean and crisp.
Personally, I would like a little more sweetness.
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bouken
If you drink it at room temperature, the slight sweetness will stand out, but at the same time, the sense of aging will be assertive.
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bouken
Maybe it's because it's aged, but the mouthfeel is more relaxed.
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bouken
It tastes better than freshly opened.
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