南十字輝
7/10
I slipped in at the last minute and had to have a Jikin as well.
This one is made from an older sake rice called Asahi.
I had the impression that it tasted quite sweet.
Of course it was fruity, with a touch of sweetness and sourness on top.
I have the impression that Jikin always expands its flavor, and I wonder if this is a result of advanced sake brewing techniques.
When I look back on all the sake I drank during the day, the most delicious one is sometimes Jikin.
Am I being too meek?
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