marumaruo
It's the middle day of the New Year, and since I opened a special yesterday, I'm going to serve something easy today.
The rice is made from 50% polished contract-grown Akitsuho rice from Nara Prefecture and fermented at low temperature for a long time using No. 7 yeast and ultra-hard brewing water, resulting in an impressive impression of slight bubbles, clarity, and freshness.
See the back label. The Kaze no Mori tasting map is dry and delicate. The name of the rice grower is also on the label. The label also explains that the wine should be enjoyed by those who enjoy the differences between farmers.
The aroma of banana and pear rises with the passage of time. As time goes by, the sweet and sour taste becomes more pronounced, and it tastes like white strawberries.
Does the bitterness unique to Kaze no Mori lead to a dry impression? The complexity of the flavor can be felt, so it is gooey without being boring.
With the price of rice soaring, the sake people are happy to pay less than 2,000 yen 😂I'm going to drink it with only soaked vegetables as snacks. And Ekiden 📺. I want to spend the three days of the week with a pure heart.
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