flos_lingua_est
Was it last year? I was impressed by the first bottle of kafuda-shu I've had in a long time. There are too many different lots to keep track of, so it's a strange series of delicious but infrequent drinks.
I was told that Asahi rice tends to produce the kind of light sake that sushi restaurants like. Is it originally rice rice?
The aroma of muscat is a bit strong, but when the temperature rises, the aroma of muscat is quite refreshing.
The weak sweetness and umami, and the acidity, which is filled with citrus-like bitterness such as lime, create a three-dimensional effect.
There is not much volume. Will it expand? The moment you think it is going to expand, it disappears. It is like a good love affair.
It is smart and sharp. But the interesting thing is that it has a surprising "flavor. It is a quite interesting and tasty sake that you can enjoy developing because of its minerality despite its lightness. Modern dry taste is exactly what it is!
I think it is suitable for pairing with Japanese food when well chilled.
Japanese>English