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Characteristics of the 2019 Rice Harvest. Long rains, low temperatures and typhoons. Finally, high temperatures during the ripening period also plagued this year, and it is considered a bad vintage. However, in the Tohoku region, the rice was not as qualitatively damaged as in western Japan, and the rice is firmer but more transparent than last year, with better storability, which may be a good thing for wine lovers. The flavor of this lot. Uitate aroma of mango, ginger, and golden osmanthus. A honey-like sweetness that heads to the northernmost part of the noble sake dominates the entire palate. Cold storage for three years or so would be a desirable change.
Smells of tropical, coconut milk, mango, and ice cream. The gingerness is both smell and taste.
It's amazing. On the palate, it starts with clarity, sweet and light, mango-like tropical syrup, woody, ginger, accented acidity and slight effervescence that feels like a change. Before the sweetness is strong, a soft astringency comes in and seems to disappear with a full-bodied flavor. The sweetness appears but disappears.
The flow of flavors from the thick syrup to the sweet water is smooth and enjoyable. It doesn't seem to go well with food, but it's nice to drink it with food to make it more gorgeous.
Day 2. The taste disappears and the aftertaste is orange.
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