flos_lingua_est
I found myself surprised to find myself drinking Kurosawa for the fourth time this season! It seems to be a sake that was made this year and kept for about 3 months in the brewery. The brewery does some interesting things like dam aging, but I don't know if they are good at aging.
The umami is very strong with the alcohol taste! It is a bit too strong or too thick on the first day, so I prefer to drink it with something strong flavored or on the rocks.
It has a sour and fruity taste. But it is still a classical flavor, so I will remind you of that. LOL!
I think Kurosawa is good with Chinese food because of its strong flavor, richness, and acidity.
From the second day, it becomes a little softer and tastier day by day. There is more than one variation of umami. Although it is a draft sake, it is clearly tastier when drunk at close to room temperature! From the third day, it becomes a bit harsh, but when you warm it up, the umami comes forward and it is easy to drink and delicious!
Japanese>English