tomy
The aroma was faintly lactic acid-like, and when I drank it, it tasted unexpectedly bitter. This was a case that needed to be discussed. I searched for it, but none of the sake shops' introductions seemed to fit the flavor, or at least not in the same way. Is this the super bitterness phenomenon of blurred quality that is common in local sake? The kind of thing that happens with hana-yosu. I thought it might be heated, so I warmed it up to lukewarm, and the spikes decreased and it was nice. This one was heated.
About 4 days after opening the bottle, the bitterness decreased and I finished it slowly in cold water.
1540 including tax
Japanese>English