The fruity first sip is followed by the unique acidity, sharpness, and umami of the unpasteurized sake. This is a flavor I'd like to drink in a wine glass 🍷If I leave it open for a while, the umami will increase!
It is similar to my favorite Kai-fu-do from Tomikucho.
It is not only fruity, but also has a crisp acidity and sharpness unique to nama-zake.
Asahi Hou" delighted my taste buds, which are not satisfied with only sweet sake these days.
I wonder why sake with "Hou" in the name tastes so good☺️.