GaryubaiSparking Rose
Kaori
Acl 11%, red yeast is used, and the rice used is mainly Yamadanishiki.
The red yeast has low fermentation power and does not raise the alcohol content, resulting in a low alcohol, high residual sugar content.
The top sparkling wines are secondary in the bottle, but this one is carbonated.
The aroma is gorgeous, with berry fruits and cherry-like impressions, just as it looks. There is also a light raw material aroma.
The first thing to taste is the impressive sweet attack with a lot of residual sugar. It also has a moderate acidity, making it sweet and sour and very easy to drink. The high sugar content gives it a strong flavor, but the effervescence and gorgeous aroma, as well as the lingering acidity that is more pronounced than the sweetness, make it drinkable without a sticky impression.
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