FSB
Finally, I made my Kaze no Mori debut.
The website stated that it tastes twice after opening, so I drank it immediately after opening, 5 days later, and 10 days later.
This junmai sake is brewed from Nara Prefecture's rare rice, Rohafu, in the Daigin standard.
In a word, it is sweet and tasty with a lot of pizzazz right after opening the bottle.
The gaseous sensation was unmistakable.
Even after 5 days, the gaseous sensation remained the same, which usually freaks me out.
When I poured it 10 days after opening the bottle, the gaseous feeling was almost gone and it became slightly sweet and juicy.
Strangely enough, both immediately after opening the bottle and 10 days later, the aroma and taste of this sake are completely different between the first and second cups.
When the first glass is poured, the aroma is complex in a raw material sense, and the taste is full of the complexity of the rice and the minerality of the ultra-hard water. The aroma alone is so complex that it could easily be mistaken for a sake made from a traditional sake yeast yeast.
The acidity and bitterness contained in the complexity give a three-dimensionality to the flavor and make it juicy.
This is a bottle of sake that makes you wonder if it is possible to design the flavor that the drinker feels to this extent.
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