They serve it by the bottle on weekdays.
I was amazed that such a fruity and delicious sparkling wine could be made from rice in such harmony. I wondered if it was the deliciousness of lactic acid bacteria! I thought. It is exceptional.
A word of surprise.
It was delicious, continuing on from the Junmai Ginjo.
I felt the acidity of lactobacillus? I felt the acidity of the lactic acid bacteria.
The best sake in Japan. I thought that all of my favorite sake is manufactured here.
Fruitiness, rice flavor, and lactic acidity are all well balanced.
What's this? It's a bit exceptional.
There is no way to comment on the fruitiness, acidity, and drinkability. The fruitiness and acidity lingers until the end.
It came out chilled, but when it became lukewarm, it was even better. The balance between acidity and fruitiness has improved.
I can feel the umami of rice.
I was expecting a fruity sake, so there was a big gap between the two. It reminded me of an old Tohoku sake.
It matched well with cod roe tempura.
Not much odor, sweet taste, sweetness spreads. Aftertaste and aftertaste are also sweet. Delicious. Even people who don't like sake can easily drink it.