Hatsusakura本槽搾り 純米大吟醸 天晴
yuki
Raw rice and Nipponharu rice used for rice.
It was R1BY!
Slightly savory aroma, thickening, umami, and acidity like dried fruit.
Somehow, the ones that have been laid down for more than 3 years have an old sake-like feel to them (this is my personal impression).
Personally, it makes me think that I still prefer the fresh one.
I don't buy it by looking at the label on the back that closely.
(Sometimes the brewing year is not written on the label.)
It's a little heavy. I was drinking Laughing Four Seasons during this time (I'll report on that later), so it feels even heavier.
Interesting!
Japanese>English