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KiruKiru
台湾人です 電影／影展／劇場／現代舞／京劇／文場 當代哲學／精神醫學／建築／廢墟／攝影 琴酒／日本酒／咖啡／茶道／拉麵／餃子 散步／瑜珈／地板體操／花式滑冰／劍道

Registered Date

Check-ins

461

Favorite Brands

11

Most Check-in Brands

Kudokijozu
21(7.61%)
Kazenomori
21(7.61%)
Tenmei
20(7.25%)
Sharaku
17(6.16%)
Senkin
15(5.43%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
61(13.23%)
Yamagata
46(9.98%)
Akita
42(9.11%)
Nagano
37(8.03%)
Nara
36(7.81%)

Timeline

KiruKiru
Dainagawa純米吟醸原酒生酒
DainagawaAkita
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21
Kiru
Onagawa Junmai Ginjyosu Sengenjimen Original Sake Rice: Akita Sake Komache Rice blend 55°, Alcohol strength 15 Clarity: Terry Color: Clear Viscosity: Medium Aroma intensity: medium Complexity: Medium Ginjyosu aroma: pear, cantaloupe Raw material aroma: steamed rice Cooked aroma: Expression: fruity sweetness of watery pear, pipa and cantaloupe, with a soft aroma of steamed rice. Strength of flavor: Medium Complexity: medium Sweetness: Medium Sweetness: Pear, sugar, banana, pipa Sourness: lemon, apple skin Bitterness: banana peel Taste: steamed rice, raw rice Other: Expression: Fruity sweetness of banana and pipa on the palate, with refined sweetness of sugar and watery sweetness of pear, soft lemon and lactic acidity, and some astringency of banana peel and rice flour-like flavor. Full-bodied, with a strong and clean sweetness, slightly higher acidity and a soft, astringent flavor. Finish: Medium Finish: Medium
Chinese>English
KiruKiru
Denshu純米吟醸白麹仕込み純米吟醸
Nishida ShuzotenAomori
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24
Kiru
Tazaru Junmai Ginjo Shirakkoji Serving Rice content: 50% koji rice, 55% koji rice Alcohol strength: 15 Appearance: Clarity Color: transparent Viscosity: slightly high Aroma intensity: medium Complexity: Medium Ginjyosu aroma: water pear, kinpira sugar Raw material aroma: Steamed rice mochi Maturing aroma: Expression: Fruity sweetness of pear and kumquat sugar, with some aroma of steamed rice mochi. Strength of flavor: Medium Complexity: Medium Sweetness: Medium Sweetness: Apple, Pear, Kamping Sugar Sourness: lemon, lactic acid Bitterness: grass Taste: steamed rice Other: Performance: In the mouth, refreshing apple juice and pear sweetness, refreshing lemon acidity and lactic acidity, with some lemon peel and grassy bitterness. Medium-bodied, the ginjyosu fruit is soft and transparent, with high acidity, a soft flavor and a rounded finish. Finish: Slightly low. Finish: Short 🌟🌟🌟🌟
Chinese>English
KiruKiru
Shinomine愛山純米うすにごり生原酒純米原酒生酒にごり酒
Chiyo ShuzoNara
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25
Kiru
Shinofo Aiyama Junmai Ushuni Goryo Sake Sake rice: Hyogo Prefecture Aiyama, used in full quantity Rice blend 66%, Alcohol concentration 15°. Clarity: white Color: White Viscosity: Medium Aroma intensity: medium Complexity: Medium Ginjo aroma: white peach, Raw material aroma: steamed rice Maturing aroma: Performance: Fluffy aroma of steamed rice with sweetness of white peach. Strength of flavor: Medium Complexity: medium Sweetness: Medium, slightly pungent Sweetness: white peach, date, apple Sourness: lactic acid, citrus Bitterness: grass Taste: steamed rice, rice noodles Other: Performance: In the mouth, soft white peach sweetness, with citrus and lactic acidity, and fresh astringency of green grass, steamed rice fluffy flavor, similar to the aroma of rice flour, and sweetness like dates. Medium bodied, with a fluffy flavor, crisp acidity and a slight tongue scraping sensation. Finish: Medium Finish: medium 🌟🌟🌟⭐️
Chinese>English
KiruKiru
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26
Kiru
Musical Instruments Authentic Junmai Haruyo x Yuomachi Clarity: Aiza Color: Transparent Viscosity: Low Aroma intensity: strong Complexity: medium Gin aroma: Cantaloupe, Apple Raw material aroma: steamed rice Cooked aroma: Performance: High and refreshing cantaloupe and apple ginjyosu sweetness, with a slight thickness of clean steamed rice aroma. Flavor intensity: Medium Complexity: medium Sweetness: Medium Sweetness: cantaloupe, banana, lychee, pear. Sourness: carbonic acid, lemon, Bitterness: carbonic acid, gentian Taste: steamed rice Other: Performance: A clean entry with delicate sweetness of cantaloupe and banana, with carbonic acid bitterness and gentian-like bitterness, some softness of steamed rice, some roundness of lychee and pears, and lemon acidity. The wine is light and soft, with delicate aromas and acidity, a light and transparent flavor, and a clean finish. Finish: low Finish: short 🌟🌟🌟🌟🌟🌟🌟🌟⭐️
Chinese>English
KiruKiru
Murayu和吟醸生貯蔵吟醸生貯蔵酒
村祐酒造Niigata
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20
Kiru
Murakumo Ginjozo Storage Alcohol strength 15 Clarity: Terry Color: transparent Viscosity: slightly low Aroma intensity: strong Complexity: a little complex Ginjyosu aroma: Raw material aroma: lactic acid, banana oil Ripe aroma: brown sugar Performance: Strong sweet and sour notes of Yakult with a complex sweetness of banana oil and brown sugar. Strength of flavor: on the strong side Complexity: complex Sweetness: medium Sweetness: apple, Sourness: lactic acid, apple Bitterness: apple skin, nut skin Flavor: persimmon pi, yaki-pan, Other: Performance: In the mouth, the wine has a ripe apple acidity and sweetness, with a soft and refreshing lactic acidity, a baking sauce flavor of persimmon pi and a clean flavor of yakipan, with some tartness of apple skin and a tartness of nut skin. The body is smooth and slightly ripe, with a slight thickness of Yogurt acidity and a clean finish. Finish: slightly low Finish: medium 🌟🌟🌟🌟
Chinese>English
KiruKiru
AkabuAKABU純米吟醸山田錦純米吟醸
赤武酒造Iwate
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26
Kiru
AKABU Junmai Ginjo Yamadanishiki Rice: Yamadanishiki 100% Seasoned rice: 50%, Alcohol content: 15°. Appearance: Clarity Color: transparent Viscosity: Slightly low Aroma intensity: medium Complexity: Medium Gin Aroma: Cantaloupe, Pear, Grass Raw material aroma: steamed rice Cooked aroma: Performance: Soft ginjyosu aroma of cantaloupe, with some watery pear, astringent grass and steamed rice aroma. Strength of flavor: Medium Complexity: medium Sweetness: medium Sweetness: pear, citrus Sourness: citrus, Bitterness: hay, leaf Flavor: tomato Other: Performance: In the mouth, the pear has a round and light sweetness, some citrus juice sweetness, and the tomato has a round and soft flavor, wrapped in citrus crisp acidity, and some hay and leafy astringency. The wine is clean, with rounded flavors and crisp acidity. Finish: Medium Finish: Long 🌟🌟🌟🌟
Chinese>English
KiruKiru
AkabuAKABU純米吟醸結の香純米吟醸
赤武酒造Iwate
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24
Kiru
AKABU Junmai Ginjyosu Ginjyosha Rice: Gennoika 100% Semolina: 50%, Alcohol concentration: 15°. Appearance: Clarity Color: Transparent Viscosity: Slightly low Aroma intensity: medium Complexity: Medium Ginjo aroma: strawberry Raw material aroma: Steamed rice Cooked aroma: Expression: Clean, not too sweet strawberry sweet fruit aroma and a little kudzu-like aroma. Strength of flavor: Medium Complexity: medium Sweetness: medium Sweetness: citrus, tomato, strawberry Sourness: lemon, Bitterness: lemongrass Flavor: tomato, Other: Performance: On the palate there is a slight strawberry ginjyosu aroma, with some citrus and lemon acidity, and a clear, clean tomato flavor that is soft and enveloping, with some citrus notes and lemongrass freshness. Clean body, transparent and extensible on the palate, with a clean finish. Finish: slightly low Finish: short 🌟🌟🌟🌟
Chinese>English
KiruKiru
Fusano KankikuOCEAN99純米吟醸凪SPRING MISTYうすにごり無濾過生原酒純米吟醸原酒生酒無濾過にごり酒
Kankiku MeijoChiba
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31
Kiru
Chrysanthemum OCEAN99 Junmai Ginjo or SPRING MISTY うすにごり Unfiltered Raw Sake Rice: 100% Yuomachi Rice: 55%, Alcohol content: 15°. Clarity: Revolting Color: Transparent Viscosity: slightly low Aroma intensity: medium Complexity: medium Gin Aroma: black cherry, pomegranate, jujube Raw material aroma: steamed rice Cooking aroma: Expression: Clean aroma of warm, tropical fruits and steamed rice raw material. Flavor intensity: medium Complexity: medium Sweetness: Medium, slightly sweet Sweetness: black cherry, sugar, pomegranate Sourness: lemon Bitterness: grass, nuts Taste: steamed rice Other: Performance: In the mouth, the wine is sweet with black cherry bass and some pomegranate bitterness and watery sweetness, with a fluffy steamed rice flavor, a grassy bitterness that scrapes the tongue, an almost nutty astringency, and a light lemon acidity with a slight sugar sweetness. The body is crisp and fresh, with a fluffy flavor and a smooth, clean ginjyosu aroma. Finish: slightly low Finish: short 🌟🌟🌟🌟
Chinese>English
KiruKiru
Meikyoshisui純米槽搾り垂水純米槽しぼり
Oosawa ShuzoNagano
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22
Kiru
Mirror stopping water pure rice trough squeezed water Sake rice: 100% Yamada Nishiki from Hyogo Prefecture. Refined rice 65°, alcohol concentration 16 Appearance: Clarity Color: transparent Viscosity: Slightly low Aroma intensity: medium Complexity: Medium Ginjyosu aroma: pear, apple Raw material aroma: steamed rice Cooking Aroma: Performance: Clean aroma of steamed rice, with some watery sweetness like pear and apple. Strength of flavor: Medium Complexity: Medium Sweetness: Medium Sweetness: Pear, Cantaloupe Sourness: lemon, Bitterness: sage, hay Flavors: cooked rice, raw nuts, Other: Performance: In the mouth, the pear has a watery sweetness with a soft sweetness of cantaloupe, and a sage-like freshness and bitterness, with a slight dryness of dried herbs. The cooked rice flavor has a refreshing acidity with citric acid and some lactic acid, and a dryness of raw nutty skin. The body is soft and slightly thick with a scraping sensation on the tongue, the flavor is clean and somewhat transparent, and the finish is clean. Finish: slightly low. Finish: short. 🌟🌟🌟🌟🌟🌟🌟🌟⭐️
Chinese>English
KiruKiru
Shisora純米吟醸無濾過原酒美山錦純米吟醸原酒無濾過
Shiwa ShuzotenIwate
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31
Kiru
Shizuku Junmai Ginjyosu Miyanishiki (unfiltered sake) Rice: 100% Miyanishiki Seasoned rice: 55%, Alcohol strength: 15°. Nihon Sake Degree ±0, Acidity 1.7 Clarity: Sae Color: Transparent Viscosity: Medium Aroma intensity: medium Complexity: Medium Gin Aroma: Lychee, Pear Raw material aroma: steamed rice Matured aroma: Performance: Clean and delicate sweetness of lychee and avocado, with a thick base of steamed rice and nuts. Strength of flavor: medium Complexity: complex Sweetness: medium, slightly sweet Sweetness: Ersatz, apple, lychee. Sourness: apple, lactic acid Bitterness: Purposefulness: steamed rice Other: Performance: In the mouth, juicy and sweet apple, with some rounded lychee juice, and some original material aroma of dessert, steamed rice flavor and rice bran, and some apple peel tartness and lactic acidity. The body is solid and stable, with a fine ginjo aroma. Finish: Medium Finish: long 🌟🌟🌟⭐️
Chinese>English
KiruKiru
Kudokijozu純米大吟醸Jr.のヒ蜜The nectar花の蜜純米大吟醸
Kamenoi ShuzoYamagata
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30
Kiru
The nectar of the nectar of the flowers of the Kudoki Kamishibai Junmai Daiginjo Jr. Rice: Izuha Sansho; 100% Seasoned rice: 44%, Alcohol content: 16° or more, 17° or less Clarity: Aozora Color: transparent Viscosity: medium Aroma intensity: strong Complexity: medium Gin Aroma: Cantaloupe, Pineapple Aroma: Steamed rice Maturing aroma: Expression: Aroma of cantaloupe and pineapple, with a thickness of steamed rice. Strength of flavor: strong Complexity: medium Sweetness: Medium Sweetness: apple, candy, cantaloupe, dates, pineapple Sourness: citrus, lactic acid Bitterness: grapefruit peel Purposefulness: rice cake Other: Performance: Sweet and refreshing on the palate, with candy apple, honeyed sweetness of cantaloupe and pineapple, and dense, solid flavors of rice cake and milky sweetness of dates, with some lactic and citrus acidity and astringency of grapefruit rind. Solid body, sweet ginjyosu aromas and a clean finish. Finish: slightly low Finish: short 🌟🌟🌟🌟
Chinese>English
KiruKiru
19ちゅん ふくら雀純米大吟醸蒸し燗瓶火入れ純米大吟醸
Ozawa ShuzojoNagano
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30
Kiru
19 Chikuraji Junmai Daiginjyo steamed in a bottle Rice: 100% Yuuzhan Nishiki from Fujiyama Prefecture Yeast：Self-cultivated yeast Fine rice: 40%, alcoholic strength 14.96 Japanese alcoholic strength-3.92、Acidity 1.37 Appearance clarity：Terry Color: light yellow Viscosity: slightly higher Aroma intensity: medium Complexity: medium Aroma of ginjyosu: pineapple, cantaloupe Aroma of raw material: steamed rice Matured aroma: Performance: Aromas of pineapple and cantaloupe in the aroma of steamed rice and fluffy raw materials. Flavor intensity: Medium Complexity: medium Sweetness and pungency: slightly sweet Sweetness: white sugar, pear, maltose Sourness: lactic acid, citrus Bitterness: Laurel Aftertaste: steamed rice, kombucha Other: Performance: Clean white sugar aroma in the mouth, fluffy flavor of steamed rice with some roundness of kombucha, soft and watery sweetness of pear, and clean and transparent sweetness of maltose with some stagnation, some lactic acidity and citrus acidity with astringency similar to bay leaf. The wine is medium-bodied, clean and somewhat transparent, with a rounded mouthfeel and a clean finish, finishing with some rounded, crisp acidity. Aftertaste: slightly low Finish: on the short side 🌟🌟🌟🌟 ⭐️
Chinese>English
KiruKiru
1919 Le Cerisier rose m’apporte 純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過おりがらみ
Ozawa ShuzojoNagano
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23
Kiru
19 Le Cerisier rose m'apporte Junmai ginjyosu unfiltered raw sake Sake rice: Misan Nishiki 100%, Yeast: Association No. 7 Fine rice ginjo 50%, alcoholic strength 16.03° Japanese alcoholic strength +3.95, acidity 2.0 Clarity of appearance: white bokka Color: white Viscosity: low Aroma intensity: medium Complexity: medium Aroma of ginjyosu: lemon Raw aroma: Lactic acid, steamed rice Maturing aroma: Lactic acid, steamed rice Performance: Soft aroma of steamed rice with some lactic acid and lemon aroma. Flavor intensity: Medium Complexity: medium Sweetness and pungency: medium pungency Sweetness: white flowers, sorbet Sourness: lactic acid, carbonic acid Bitterness: Carbonic acid Aftertaste: steamed rice Other: Performance: Soft and clean in the mouth with the taste of steamed rice, the acidity of carbonic acid is obvious, and the bubbles are delicate and clean, with some white flowers and lactic acid refreshment, as well as the juiciness of pears. The wine is delicate and clean, with a soft taste and dense bubbles, slightly bitter and fresh. Aftertaste: slightly low Finish: short 🌟🌟🌟🌟
Chinese>English
KiruKiru
AizuhomareDew Drop特別本醸造特別本醸造
Homare ShuzoFukushima
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24
Kiru
Aizu Homare Dew Drop Special Benjo Yeast: Aikikai No. 701 Sake: 68%, alcoholic strength 15° Japanese Sake Strength +2.5 Clarity of appearance: Tsingtao Color：Transparent Viscosity: low Aroma intensity: weak Complexity: simple Aroma of ginjyosu: apple Raw Aroma: Steamed Rice Maturing aroma Performance: Clean and simple aroma of steamed rice with a touch of apple. Flavor intensity: weak Complexity: simple Sweetness and pungency: slightly pungent Sweetness: apple, grape Sourness: citrus Bitterness: grass, citrus peel, alcohol Aftertaste: steamed rice, kombucha Other: Performance: Clean and light in the mouth, with some kombucha wateriness, some apple and grape aromas, and a freshness of grass and a bit of citrus acidity in the mouth with astringent alcohol. The wine is clean and light, with some freshness, ginjo aromas and soft acidity, and a clean finish. Aftertaste: slightly low Finish: on the short side 🌟🌟🌟🌟🌟 ⭐️
Chinese>English
KiruKiru
Hanatomoe山廃純米吟醸うすにごり生純米吟醸山廃生酒にごり酒
Miyoshino JozoNara
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23
Kiru
Hanabayama 廃純米吟醸うすにごり生樽入 Rice: 100% rice cultivated in Nara Prefecture Fine rice 60%, alcoholic strength 17° Clarity of appearance：Bokke Color：light yellow Viscosity：medium Aroma intensity: weak Complexity: simple Aroma: apple, citrus Aroma of raw material: steamed rice Maturing aroma Performance: Clean and simple raw material aroma of steamed rice with some apple and citrus aromas. Flavor intensity: medium Complexity: medium Sweetness and pungency: medium Sweetness: apple, dashi Sourness: lactic acid, yogurt, citrus Bitterness：Grapefruit Flavor: Rice Cake Other: Performance: A little apple sweetness in the mouth, rice pudding-like dense texture of the flavor and the original sweetness of the second sand slightly thick, in the crisp lactic acidity of yogurt, citrus refreshing acidity with a grapefruit-like fresh fruit astringency. The wine is medium-bodied, slightly subdued, with a balanced acidity and sweetness. Aftertaste: slightly low Finish: medium 🌟🌟🌟🌟
Chinese>English
KiruKiru
Hanatomoe山廃純米吟醸直汲生酒純米吟醸山廃生酒
Miyoshino JozoNara
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25
Kiru
Hanabayama-defunct Junmai Ginjo Naoki Sake Rice: 100% Nara-ken Kikyo-grown rice Sake: 60% refined rice, 17° alcoholic strength Clarity of appearance：Teri Color：Transparent Viscosity：Medium Aroma intensity: medium Complexity: medium Aroma of ginjyosu: grape, apple Aroma of raw material: steamed rice Maturing aroma Performance: Aromas of grapes and apples in the aroma of clean steamed rice. Flavor intensity: medium Complexity: medium Sweetness and pungency: medium sweet Sweetness: E sand, apple, grape Sourness: lactic acid Bitterness: Bitterness Flavor: Steamed rice Other: Performance: Clean apple and lactic acidity in the mouth, with some transparency, and grapes with watery sweetness, with a strong flavor of steamed rice, and a pronounced sweetness of raw materials from the second sand. The wine is clean and balanced, with a slightly rounded acidity and a sweetness with aromas of raw materials. Aftertaste: medium Finish: medium 🌟🌟🌟🌟🌟 ⭐️
Chinese>English
KiruKiru
Hanatomoe山廃純米吟醸うすにごり生酒純米吟醸山廃生酒
Miyoshino JozoNara
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24
Kiru
Hanabayama 廃纯米吟醸うすにごり生酒 Rice: 100% rice cultivated in Nara Prefecture Fine rice 60%, alcoholic strength 17° Clarity of appearance：Bokke Color：Light yellow Viscosity：medium Aroma intensity: medium Complexity: medium Aroma: apple, citrus, pomegranate, grape Aroma of raw material: steamed rice Maturing aroma Performance: Steamed rice aroma with some sweet fruit aroma of grapes and citrus. Flavor intensity: medium Complexity: medium Sweetness and pungency: medium Sweetness: pomegranate, grape, white sugar Sourness: Yogurt, lactic acid, citrus Bitterness: citrus peel, grape peel, nut peel Aftertaste: cooked rice Other: Performance: The entrance of cooked rice taste slightly weighty, with citrus sweet and sour, white sugar delicate sweetness, as well as pomegranate and grape sweetness, yogurt lactic acid and fruit skin astringent taste is obvious. The wine is medium-bodied, with little effervescence and a balanced sense of sweetness and acidity. Aftertaste: medium Finish: medium 🌟🌟🌟🌟🌟 ⭐️
Chinese>English
KiruKiru
Kazenomori水端1568奈良火入れ酒
Yucho ShuzoNara
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22
Kiru
Kaze no Morimizu-do 1568 Nara Fire Inlet Sake Rice：Akiizuho 100 from Nara QUANTITY：Large urn Reference Keifukuji Daimonin diary 1568 Winter three quarters Fine rice: koji rice, hanging rice, 17° alcohol concentration Clarity of appearance: うすボケ Color: yellow Viscosity: slightly higher Aroma intensity: medium Complexity: medium Ginseng aroma: honey, apple, floral Aroma of raw material: San-temperature sugar, cooked rice Aroma of maturity Performance: Honey sweetness with some floral notes, some apple aroma, and raw material aroma of sugar and rice. Flavor intensity: on the strong side Complexity: on the complex side Sweetness and pungency: medium sweet Sweetness: apple, brown sugar Sourness: Lactic acid, Yogurt Bitterness: wood, ginger, nuts Flavor: steamed rice Other: Performance: Sweet and sour apple yogurt in the mouth, brown sugar aroma and sweetness, steamed rice flavor with some wood aroma and astringent nut skin, some ginger skin aroma after warming. The wine has a solid body, with a dense sweetness and a sense of weight, and a slight thickness of acidity. Aftertaste: medium Finish: long 🌟🌟🌟🌟🌟 ⭐️
Chinese>English
KiruKiru
Kazenomori水端1355奈良酒火入れ酒
Yucho ShuzoNara
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26
Kiru
Wind No Mori Mizuhata 1355 Nara Sake Fire Inlet Sake Rice: Aizuho from Nara Prefecture Fermentation container：Large urns Reference：The Diary of the Imperial Sake 1355 Shotokanji method Alcoholic strength 11° Clarity of appearance：Bokke Color：Yellow Viscosity: slightly higher Aroma intensity: strong Complexity: complex Aroma of ginjyosu: ripe banana, apple cider vinegar Ingredients: brown sugar, cream, nuts, cheese Ripe fragrance: cinnamon Performance: sweet aroma of ripe bananas, sweet aroma of brown sugar, sourness and texture of cheese and cream, smoky weight of cinnamon with a slight sense of apple cider vinegar. Flavor intensity: strong Complexity: complex Sweetness and pungency: medium sweet Sweetness: honey, cinnamon, brown sugar Sourness: lactic acid, cheese, apple Bitterness：Park leaf Flavor: Rice cake Other: Performance: The sweet and sour taste of apples and brown sugar in the mouth is complemented by the refreshing taste of honey and lactic acid, the rich acidity of cheese, the smoky sweetness of cinnamon, the astringent taste of Park leaves, and the essence of rice pudding. The wine is medium-bodied, with rich acidity and sweetness with a sense of maturity, and a dominant koji flavor. Aftertaste: slightly low Finish: long 🌟🌟🌟🌟
Chinese>English
KiruKiru
19Riccio Sognante 夢見るハリネズミ蒸し燗火入れ生詰酒
Ozawa ShuzojoNagano
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23
Kiru
19 Riccio Sognante (夢見るハリネズミ蒸し火入れ) Rice: Hitorikochi from Nagano Prefecture Fine rice 59%, alcoholic strength 15.76% Sake strength -5.01, acidity 1.69 Clarity of appearance: green Color：Transparent Viscosity: slightly higher Aroma intensity: medium Complexity: complex Ginseng aroma: Apple Aroma of raw material: cooked rice, cocoa Maturing aroma Performance: Apple-like fruit aroma with a hint of cocoa in the raw material aroma of cooked rice. Flavor intensity: Medium Complexity: complex Sweetness and pungency: medium sweet Sweetness: cantaloupe, white sugar, 桜 cake Sourness: lactic acid, carbonic acid Bitterness: carbonic acid, peanut peel, leaf, lemon peel, tannin Flavor: rice cake, cocoa Other: Performance: The sweetness of cantaloupe in the mouth, with the sweetness of white sugar, the sweetness of clean raw material and the dense flavor of rice cake, and the acidity and astringency of carbonic acid and the astringency of peanut bark and leaf, with the scraping sensation of tannin, and the sweetness similar to 桜 cake, the astringency of lemon peel and the round lactic acid, and the finish with the aroma of cocoa. The wine has a slight weight and rounded consistency, with a rich layer of acidity and a long finish. Finish: medium Finish: long 🌟🌟🌟🌟
Chinese>English
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