ariccy
Haruyo rice produced in Tango, Kyoto yeast Kyo-no-Hana and Kyo-no-Saki are used.
The characteristic 4MMP smell of Shunyo is very strong.
The aroma is often described as muscat or lychee-like, but it is quite disconcerting, perhaps because it is too strong or not sweet enough.
The taste has a momentary sweetness from the alcohol, but overall it is quite dry and sharp.
And the aroma of 4MMP has softened comparatively, so I can say it's fruity.
Personally, I would classify it as fruity and dry.
It has a special aroma that may not be to everyone's taste, but once you get used to it, I think it's a fairly tasty sake.
I recommend using a sake cup with a wide mouth like an inokuchi or a flat sake cup instead of a wine glass.
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