YSTJ
Fuyutsu no Tsuki Aotsuki - Second fermentation in bottle Junmai Ginjyo Nigori Sake.
It uses Okayama Hakuto yeast extracted from the rind of Okayama's famous white peaches, and it certainly has an upfront aroma reminiscent of white peaches.
As with the second fermentation in the bottle, it has a strong "shwashu" feeling.
The acidity and bitterness give it a clean aftertaste. As you drink it, the light nigorigo color becomes more familiar and the impression of sweetness increases.
Japanese>English