ごう
Go HelloWorld4th by Sakelabo Tokyo.
Aged for 5 months in the refrigerator.
The aroma is derived from the traditional sake yeast yeast, with a hint of pear and white grape.
The texture has changed from when it was new sake in January.
The first touch of freshness and acidity is more pronounced than before.
At the same time as the acidity, I sense a soft bitterness and gentle umami, and the sweetness is perceptible but relatively subdued.
The lactic acidity is still present, but the clean, low-alcoholic lightness is still present, and a sense of three-dimensionality is also present.
I thought it was the second fermentation in the bottle, but it was not, and the flavor has become deeper and more to my liking.
It would be interesting to let it sit for more time.
Sake is fun because it can betray you😄.
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