Daiki
It was bottled Junmai Daiginjo sake made from Yamahai brewing with the unrefined must in the middle of fermentation, and it was still fermenting until the moment we opened it.
I was able to open it by loosening the cork little by little and letting the carbonation escape as described in the notes, so I was able to taste the slight carbonation until the end without blowing it out.
This is my third bottle of Hanaboe, and it tasted different from the other types of sake I've had.
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