酔生夢死
⭕️ automatic pressing machine is enclosed in refrigeration to keep the aroma intact.
Rice: 100% contract-grown Nasu Gohyakumangoku
Rice polishing ratio: 55
Sake meter: -2
Acidity: 1.5
Alcohol content: 16
Yeast used: Ogawa yeast
More gorgeous aroma this year
The aftertaste is clean and beautiful!
I had a chance to drink it the other day.
I was so impressed that I bought a bottle.
（I was so impressed that I bought a bottle.)
I got the impression it hadn't opened yet today.
Mild acidity, beautiful but a little flat.
Enjoy it slowly.
2nd day
The aroma becomes more mellow.
Sweetness and richness increase.
I was quite close to the impression I had the other day: ⭕️
3rd day
The aroma has calmed down a bit.
More pear-like fruitiness
Spiciness lingers on the palate.
Astringency that makes the tongue squeak.
4th day
The balance of aroma and flavor is perfect!
The first shibori-ness has settled down.
I'm really looking forward to this year's Ona: ⭕️
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