Mimurosugimimurosugi next
AAJI
I'm working today, coughing from pneumonia, to finish the interim closing. (I didn't feel like it had been that long.) I opened a 32-day-old samorosugi and an 11-day-old Atago no matsu, both of which have a melon aroma. The samorosugi is a modern type with a melon type aroma that spreads and is not hectolithic. I have been putting it off because I thought it was too good to be true. All of them are delicious. Atago no Matsumatsu Junmai Daiginjo Hakutsuru Nishiki is more acidic and has a classical aroma like Yamadanishiki. It is not a "moon-viewing cup of sake," but it was enjoyable.
Japanese>English