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The rice polishing ratio is 55%, and it is raw sake, so it should be served cold.
Aizu Nakasho, which I always buy when I go to Aizu Wakamatsu, was sold at a newly opened liquor store in my neighborhood.
You can feel the ginjo aroma even when it's cold, and when you put it in your mouth, it's like muscat, no, this is kyoho! Fruity and rich sweetness. And it's delicious!
From there, you can feel the slight hardness and bitterness that only raw sake can provide, but you can also feel the flavor of the rice, which is somewhat similar to the fire-hardened Aizu Nakasho Special Junmai.
The aftertaste is refreshing and there is no alcohol or spiciness at all, but rather a sweetness similar to that of a Kyoho grape that lingers in the mouth.
After all, Aizu Nakasho is delicious! I can't wait to visit the breweries in Aizu.
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