ごう
The aroma of ginjo is mild when it first comes out of the ice compartment. It has a round and soft mouthfeel, with a gradual acidity and a deep sweetness that lingers on the palate. The slightly light 14.0% alcohol content makes it easy to drink, and the lightness gives it a deep flavor. The acidity decreases when the temperature is raised to 65 because it is hi-ire, and it becomes softer and slipperier, When it is cooled, it has a gentle aftertaste of acidity and sweetness, and a little bit of strength is needed to add more. It is also good cold from the flower, but it may also be good warmed depending on the meal. Hayaseura is really good.
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