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with a very subtle sweetness on the finish
and lots of confectionery sugar elements as well
It’s loaded with all kinds of complexities like an elevated acidity level and lots of shibumi aka astringency
ANYTHING has been making maekake since 2004
Third floor
Sohomare Tokubetsu Honjozo Kimoto "Shogun's Choice" Big Reds with a very subtle sweetnessThe nose on this traditionally made Kimoto (pole rammed) Honjozo is a very cool collection of green apple, pie crust, brioche, Asian pear, watermelon, lime, and a hint of cocoa aromas. Who likes drinkable sake? We do, and so do the excellent sake makers at Sohomare, who specially make sake using the Kimoto method to promote lactic acid and create an extra smoothness and elevated acidity in their brews. And in this case it is doubly "special" as
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