flos_lingua_est
I haven't had drunk drunken whale since one day at a tavern on a trip to Japan. At that time, it was fire-brewed, but this time it was a new sake. I wanted to drink it as soon as I found it, so I rushed to buy it.
The aroma was fresh and citrus peel-like. I wonder if the citrus peeliness is due to the smell of alcohol, the somewhat astringent taste, or some other factor.
Since I had been drinking Kangiku the day before, I felt it was quite classical and dry. Therefore, I did not have a good impression of it on the first day. I took the classicality in a not-so-good way.
From the second day, I had the impression that the classicality had shifted to the good side, and it tasted delicious all at once, completely different from the first day! I think it was mostly my own problem...
Then, from the third day, it calmed down and became cohesive and outstandingly delicious!
Pear and other (in a good sense) light fruity aromas spread gradually.
There is a soft bitterness immediately after consumption, and this may be what gives it a classical impression.
It is clearly a food sake. It has an atmosphere that goes well with stylish Japanese food.
Basically, it is a classical sake, but it is a fresh sake with a modern atmosphere.
Japanese>English