ごう
Fukkai Reihou Nama Hashiroshi. When opened, the nose has a hint of lactic acidity derived from Kimoto. When you drink it, you will notice a slight bubbly sensation and a thick, slightly flabby mouthfeel with a soft but sharp acidity, beautifully concentrated umami, and smooth sweetness. The mid-palate also has a refreshing nuance, with acidity and sweetness intertwined with a hint of bitterness in the aftertaste. It was originally delicious even before the rib riding, but now it seems to have become more distinctive, and I have rediscovered its deliciousness.
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