100% sake rice called Maikaze is used.
Despite being drunk at 13°C, it tastes robust.
A little sweet.
It will taste sweeter if the temperature goes up.
Then it tasted like pineapple.
No, it's banana!
Delicious!
The rice polishing ratio is 50%, so it is actually a Junmai Daiginjo.
Even when drunk at 16°C, it tastes thick (in a good way).
The aroma may not be that great.
It may not be the most popular sake nowadays.
These are the impressions of a sake beginner.
It is quite fizzy.
Not much of a scent.
It is neither sweet nor dry.
Since it is a draft sake, it may change while it is being drunk.
One hour after opening the bottle, the temperature is 20℃.
The sweetness of the rice and melon-like flavor is coming through.
Delicious!
They use a rice called Comet from Hokkaido.
Polishing ratio is 50%.
It was sweet and to my taste.
I don't think it has much aroma.
It tasted similar to Hagi no Tsuru Neko Label, but I felt this one was drier.
When drunk cold, it is dry and strong! It is dry and thick when drunk cold.
Not much aroma.
It seems to go well with well-seasoned dishes.
Maybe it is better to drink it at room temperature.
I don't think I like it that much.
Tonight I drank Tefu from Kunikon with sashimi.
I wondered if it would go well with bonito.
Not so much aroma, but a smooth and thick taste.
The taste was robust and somewhat dry.
(The label says it has a "soft mouthfeel with sweetness.)
No, as I continued drinking it, I felt it was a bit sweet.