The immediate wet leaf aroma is a very pungent sweet must and plum tartness with notes of truffle oil and malted vinegar. In the cup the liquor is sturdy and complex yet surprisingly light. Wafts of bleu cheese and saffron mingle with cidery sweetness and a malted vinegar acidity. White wine marinated mushrooms. The hui gan is ambrosial, a definition of umami, enveloping the palate more so than the actual taste of the liquor.
When brewed stronger, a delicate and entrancing malt is mingled with the fruity must and peculiar acidic flavors. This one gets sweeter as you go. Bumped the score significantly.
