pino
Looking back, it's all about local sake....
Today, it is Tamakko from sedimentation sake.
It is known locally, but I wonder how it is nationally?
It has been a while since I tasted it.
Yamada Nishiki 100%.
Rice polishing ratio 35%!
Daiginjo!
From the first sip...sweet...syrupy? The sweetness is reminiscent of syrup.
But it's not too sweet, and the addition of brewing alcohol gives it a refreshing taste.
The aroma is subdued and crisp.
But when you hold it in your mouth, you can feel the indescribable depth.
Basically, I like Junmai-shu, but occasionally drinking Daiginjo is good.
I'd recommend it as an everyday drink!
It's hard to find when you leave your hometown, though.
Japanese>English