From the smell, it is lactic acidic.
After the long lasting umami, the acidity rushes in.
I liked this sake.
I looked at the bottle and it was from there, so the taste may change when it is freshly opened.
Summer only bottle.
Sweet taste. But a little heavy. It has a clean aftertaste and a dry feeling.
The alcohol content is high, so it is recommended to drink it with ice.
Introduced by someone who worked at rice shop Inazuma.
The smell is delicious and the mouthfeel is clean. It is easy to drink with sweetness. It is a delicious sake.
Slightly effervescent. Great gasiness.
Good sweetness and lactic acidity.
You can drink it forever.
The label is beautiful.
Also, when the sake is poured, white smoke fills the air from the entrance, as if smoke is being cooked, which is mysterious.
When introducing sake, I recommend you to taste it from its appearance as well.
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.