つきしずく
Drinking out series
Sake made with white malted rice used in shochu making.
I don't usually drink shochu, so I don't have the knowledge to compare them.
so I will just describe what I felt as a sake.
It has a light lactic acid taste and is light.
The acidity is stimulated later, but it is not too strong.
It has a certain feeling when you drink it, but it is not so strong that you think it is too strong, and you can drink it lightly.
Is it similar to the recently popular white wine with acidity?
It is not like sake, but that is a good point.
The sake itself is soft. It leaves a weak acidity.
There is some lingering aftertaste, which I think is good.
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