flos_lingua_est
It is unfiltered, unpasteurized, and bottled directly at the brewery (too many elements! ), and the words on the bottle make you feel as if you can taste the freshly brewed sake.
The ginjo aroma is typical of Junmai Daiginjo.
My first impression of the first glass is that the sweetness is medium at first, then weakens, and finally fades away firmly but elegantly at the end. The sweetness weakens a little in the middle as the acidity is gradually felt from the first sip to the middle of the glass.
The bitterness at the end can be felt if you keep it in your mouth for a long time, but if you drink it down after a while, you will not feel it at all.
I recommend pouring it cold a little at a time rather than pouring a lot into a glass, so it is best served cold or at room temperature.
I personally have the impression that the flavor becomes more and more rounded and tasty on the third and fourth days.
It becomes milder and milder in inverse proportion to the flamboyance of the first day, but that is why you can clearly see the true flavor of this sake. It is a fine sake that is very typical of Sei.
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