新舘幸樹
This is my first sake.
It has a fruity aroma with a sourness that is typical of a sake brewer's yeast yeast. It also has an Omachi-like aroma. It is not the acidity of today's sake, but the acidity of the sake's origins. The acidity is the main taste, but it is supported by bitterness and sweetness. It has a lingering aftertaste, as is typical of Miyagi.
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