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Today we compared three kinds of Kinjaku.
The main one was Jungin.
The first one is Jungin, which is my favorite because it is easy to drink and has a gorgeous aroma and sweetness, just like Kinjaku.
The next one is Yamahai, which is the deepest and richest, although it seems to be modest. It has elegance.
The last one was Nama-shu, which was fresh with just the right amount of freshness and acidity.
In my mind, Kinjaku has a dense image like the honey of an apple, so I enjoyed Jungin the most.
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