タロウ
It's only listed as once-fired, but it's probably freshly stored.
The color is clear.
The aroma is like isoamyl acetate. It smells like banana. There is also a hint of koji (malted rice). There is also some black tea, which may be due to the fact that it was left at room temperature.
A little bit of a tangy texture on the tongue. Is this acidity? There is a volume of sweetness. Also, the texture is tight.
Warm up the sake.
This one is delicious! The acidity softens and the sweetness and crisp texture match well.
Ginjo is difficult to make, isn't it?
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