FukuchoBon Time style:B
けいけい
Aroma and taste are a mix of citrus and koji. The strong acidity is similar to sake brewed with white koji with added lactic acid bacteria nuances.
The strong acidity, koji-derived sweetness, and umami flavor gave the impression of being closer to edible vinegar than to white wine. A change of pace? A challenging line? Then, I think I prefer Kai-fu-do.
I'm not sure if this type of sake is suitable for different meals and occasions, but I can't fully appreciate its appeal yet.
⭐️+⭐️
Bought it at Fresta with 3 discount.
Japanese>English