アガペー
The moment I drank it, a sweetness and rich flavor that seemed to have been exuded from a fruit tree was born in my mouth. However, it is short-lived, and everything disappears, leaving only the memory of how gracefully delicious it was on your tongue. That's why I want to taste it again and again. For the first time in a long time, this was a sake that I felt compelled to record! It was the first time in a long time that I felt compelled to record it.
I was convinced when I found out that it was made with the best sake rice from Iwate Prefecture, Yui-no-Ko, which was released after repeated trial and error. After further research, I found out that Akatake also produces a daiginjo called Tamonodai Gyo, which is made from 35% polished Yuki no Ka. Even at 50% this time, it tasted this good, but what kind of shock would it give us if it was polished to 35%?
Hmm, I'm curious.
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