10ZG-STQ
Today we are drinking at home.
I made mizutaki (boiled fish) with the leatherfish I got yesterday and drank it.
and drinking.
The alcohol content is 15%, the rice is 60% polished, and the sake strength is +3%.
It does not have the aroma of a ginjo, but it has the robust flavor of junmai (pure rice),
It does not have the aroma of a ginjo, but has the solid taste of junmai.
It was too cold at the beginning and did not have much flavor.
but as it got closer to room temperature, it got better.
but as it got closer to room temperature, it got better.
I would like to enjoy the change after a few days.
I would like to enjoy the change in the flavor.
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