タロウ
It turned out to be like a comparison between Tamasakura and Juji Asahi's Gohyakumangoku 28 by raw yeast and 70% polished rice.
Dark color. Golden color like mirin (sweet sake).
Mature and sweet aroma. Caramel, brown sugar, a little dead leaves and black tea. Some banana-like fruits.
Sweet at room temperature. Rich sweetness and firm acidity. Mineral, with plenty of texture and volume. The taste is said to be "flavorful," but it's not. It is delicious at room temperature! But it seems to be difficult to match with food.
It is a good wine to add a touch of "sensation" to food.
The sweetness is still there, so it is mainly sweet, but it also has umami and is very sweet and delicious. It would be easier to match it with food if it were heated. It also has a honey-like flavor, so depending on the dish, it may be possible to pair it with Western food.
It's not just sweet. It also has an umami taste and maintains a good balance of flavors.
It is interesting and delicious.
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