tama
18 zakari, unfiltered, limited direct pumping of raw sake
This Junmai Daiginjo is made from Asahi rice grown in Okayama Prefecture.
It had a nice aroma and was effervescent.
The aftertaste was pear-like and sweet with a slight bitterness.
When I drank it again on the second day after opening the bottle, the bitterness seemed to have decreased and it became mellower.
Since it was called "Juhachimori," I imagined it would be more harsh and dry, but it was very easy to drink and tasted just the way I like it.
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