disry
Tonight I opened a bottle of Golden Chun Chun. It has a cute golden sparrow on the chiller required tag....
I'll go ahead and write my impressions first: this sake is best when it is cold and chilled. Is this really Yamahai? It is really Yamahai?
Of course it has the pineapple aroma characteristic of Kinjaku, but the lactic acidity is unexpectedly stronger, which surprised me a little. But it is a very nice aroma. The sense of gas is weak.
The sweetness and acidity are strong, but not too strong. But it is not too strong and rather refreshing.
The acidity changes to bitterness and is short-lived. The bitterness is not so strong and easy to drink.
It is like this when it is cold, but as it gets to room temperature, the taste changes to "oh, this is Yamahai," and it becomes punchy.
It is best to finish Kinjaku as soon as possible.
Japanese>English
つぶちゃん
Good morning, DISRY ☀️
This chun chun is waiting for you❣️.
What's it like to be a mountain waste? I was wondering, but it looks easy to drink 😉👍I'm looking forward to opening the bottle ♫
Japanese>English
disry
Good morning, Tsubu 🌞.
I thought it would be more sour and alcoholic, but this sparrow was a pineapple 🍍 lactic acid drink ☺️.
However, it becomes all the more mountain waste feeling stronger on the second day 😅😅.
Japanese>English