タロウ
Eagle label, also handmade, too awesome.
It's a daiginjo, but still Kumezakura.
Lightly colored sake.
Mild but gorgeous aroma. It contains white flowers, banana, quince, black tea, and mushroom-like nuances.
It tastes great at room temperature. It has a good balance of umami and sweetness, and the subtle acidity is pleasant. The wine goes into the body smoothly, and the aftertaste is quiet and beautifully clean.
It has a sense of transparency but also presence, and is quiet but voluminous. It is a wonderful expression of a raw yeast daiginjo.
To be honest, I think it tastes better at room temperature, but I heated it up.
It tastes great this way too. It's amazing.
The depth of flavor comes out and the sake, which is already familiar, becomes even more familiar. It's like a bodily fluid? If you want to pair it with a meal, this one might be better.
It's delicious. A bottle of this is less than 4,000 yen, so I have no choice but to buy it. I want more.
It's a sake that doesn't give you a bad taste, but it has a special taste.
Japanese>English