Kakunoi百合仕込み（雄町澱酒）特別純米無濾過生原酒
ののさん
There is clearly more lees than the previous Yamadanishiki.
When you take the supernatant first, the taste opens up from the beginning, with a thick umami and sweetness spreading.
The Yamadanishiki Junmai Ginjo reached this state at room temperature, but this one's flavor comes through even at low temperatures.
When the lees are stirred, a crisp acidity is added and the aftertaste becomes clear. The full-bodied aroma comes out of the nose, and the taste becomes highly complete at once. This one is also insanely delicious!
I've been drinking a lot of Omachi sake lately, and I wonder if this complex and thick sweet flavor is a characteristic of Omachi.
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