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garacchiThe Grim Reaper when it matures?
The aroma is not strong, just a hint of rice.
You can feel the slight sweetness of the rice, but then you can feel the astringency of the alcohol and the astringency.
It's got a good kick, and is generally dry in nature.
When warmed up, the sweetness of the wine becomes noticeably sweeter in the mouth.
Is it more of a warmed-up-only version?
If you don't take into account the alcoholic nature of the wine, it has a grim reaper-like nuance to it.
It's a junmai warmed sake for the most part. garacchiAn introduction to matured sake
Poured into a bowl, it's a confetti color.
The aroma is like kelp dashi and pickled vegetables
In the mouth, the flavor of the rice spreads with just the right amount of acidity and astringency.
I don't feel the alcohol stimulation nearly as much.
Warming it up will enhance the flavor.
The specs are undisclosed, but it definitely belongs to the category of aged sake in terms of appearance, aroma and taste.
But all of them are relatively mild, and I'd recommend them to people who aren't used to aged sake. RecommendedContentsSectionView.title
