SAMURAIZ
Gozenshu," a sake I came across while on a business trip.
It was intriguing, as it was made entirely from Omachi and Bodaihashiro.
As the bottle was opened, there was a pleasant "pop" sound when the bottle was opened. In the mouth, the juicy sweetness, acidity, and slight bitterness are like Omachi.
I was a bit nervous about "Bodai yeast," but it has a moderate body, so it goes down smoothly.
We served it with pork and mushroom radish as a mealtime sake, and it is a good sake that asserts itself while taking advantage of the deliciousness of the dish.
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