Yama2106
I think I'll do Shinsei after a long time.
Dry sour attack like Champagne.
This is a start that has not impressed me much so far.
The slight gassiness further accentuates the Champagne-like quality.
There is a grassiness in the back, which is typical of a sake made from the traditional sake yeast and wooden vat, and a fresh lingering aftertaste, which is typical of Rokugou.
It is very convenient to have on hand when I, who can only drink sake, feel like drinking something other than sake today😅.
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