FSB
I bought it at a locksmith shop in Sakanamachi, seeing only the brand name.
I was somewhat curious about this brand.
I don't recall ever drinking a sake made with a traditional sake yeast yeast yeast yeast yeast yeast yeast yeast.
The acidity that is typical of this type of sake spreads in the mouth and lingers as an aftertaste. From the back of the mouth, the roundness of lactic acidity and the mildness of Miyamanishiki can be felt, but other than the acidity, the rest of the taste is very smooth and clean. The impression is that the acidity extends smoothly.
It has an atmosphere similar to that of my favorite Itaru, but it has a style that seems to have been perfected as a food sake by removing the flamboyance and aroma from Itaru.
Moreover, it is an experienced ANA first class in-flight drink (sake).
It was an interesting sake and I would like to try Ona's fast brewing style as well.
Japanese>English
FSB
2024.1.5 Four days have passed since the bottle was opened. The flavor has opened up considerably, and the mild acidity and the sweetness and umami of the rice have come out, changing the atmosphere to that of a traditional sake.
It has a roundness and mildness that makes you want to roll it around on your tongue.
I think I like this one better.
Japanese>English