ごう
Hououmida Akaban Junmai Daiginjo Kasumi Unfiltered Honkai.
The red label and green bottle are reminiscent of Christmas.
The aroma is relatively mild but fragrant ginjo aroma when freshly removed from the ice compartment.
The top clear glass from the Sake Research Institute has a smooth texture with a relatively firm acidity and a good sweetness.
Mixing the ori and drinking it in three different glasses.
When mixed, the texture becomes a little rounder on the tongue and the acidity seems to calm down.
The umami and sweetness also increase a little thanks to the oli, giving it a complex flavor and a three-dimensional sense of depth.
It looks and feels like it would be good in snow or cooler temperatures, but it would be better to raise the 🤏 temperature range.
If you raise the temperature to room temperature, the flavor is the same but the overall intensity of the taste is raised to the bottom.
This is a matter of taste, but I think it is a sake that can be enjoyed in a variety of ways.
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