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prosciutto
which gives it that fat puffiness
and minerals that cut through the palate like a sword aka “Ken” and finishes quick and gone
and a hint of mint
Dassai 39 Junmai Daiginjo "Otter Festival" Kokuryu prosciuttoThis Daiginjo fits in between Dassai 45 and 23 in terms of milling rates, and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors, and has a very wine like acidity with a long finish. Chewy, round, and soft, but bright go figure! Hints of pear, apple, blueberry, and honeydew, on a fleshy fluid that is lively and velvety.