The aroma is typical of a Daiginjo. I bought a sake bottle and had it heated.
It has a light aroma and a solid taste, but it's also easy to drink, so I gobbled it up.
Heating it up warms you up.
It is unfiltered, raw, and has a solid taste typical of original sake.
It is a fun sake to drink slowly and little by little.
It was a limited product because it was the first sake drawn in 2020. We hope we can make a good sake next season...
We've run out of 4-pack bottles... (laughs)
The first sake of 2021 is from Hosui Shuzo in Tokushima Prefecture.
It is unfiltered sake, so it has a rough taste, but it is addictive.
It's a rough taste, but it's addictive. The moment you put it in your mouth, it feels like carbonation is popping.
It's winter, but it's best not to warm it up.
The sake is delicious again this year.
I got it as a souvenir from a friend who went to Koyasan.
The name seems to be manufactured like the method made by the person who is related to Kobo Daishi though the fingertip seems to become painful.
The taste is a little dry. It is not so spicy that it comes with a bang, but it is easy to drink.
I had it with cold sake. I was allowed to drink it slowly and deliciously.
It was given to me as a gift from Niigata.
It's a refreshingly dry and easy to drink, with a refreshing taste.
If you eat it with something with a strong taste, it might lose a little. I have the impression that it's a good idea, but I think that's a personal preference.