新舘幸樹
It's been a year since I've been to White Bakuren. It's obvious.
Since it has been a few days since the bottle was opened, it has softened a bit.
Still, the tangy piquancy is still there, and the bitterness comes toward the latter half of the bottle. It also has a high alcohol content of 18 degrees, so it has quite an impact. Personally, I prefer the black bakuren, but it is an annual event.
Tonight I paired it with pork belly and daikon (Japanese radish), and it was excellent.
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