やす
Comparison of three types of junmai ginjos from the south.
The last one was Dewa Tsannin's raw sake.
From the entrance, it has a fresh aroma of freshly polished rice powder and a sense of fullness with a hint of sweetness, which is typical of nama-zake.
In the mouth, the sweetness of the rice mixed with the clean mouthfeel and acidity will delight your palate.
This is honestly delicious🍶.
Comparing the three, while there is of course a difference in taste due to the difference in sake rice, I was reminded once again how delicious nama-shu is as a sake made from sake.
The plump flavor of the fresh rice and the gentle sweetness, just like the taste of white rice, is what I like the most 🌾.
Not that it matters, but if you post a series of "Recommended" brands in the south, the AI will recommend Shiga's Shoki with 4 stars 🤣 There are some similar elements, but I think they are a little bit different 😆.
Japanese>English