nitoI am a Mikotsuru lover, but this is my first time to drink sake made from Yamadanishiki, the king of sake rice. 🌾.
This sake is fire-brewed, but it takes a lot of time and effort to cool it down quickly after bottle-firing. But this makes it a fresh and fruity sake even though it is fire-aged. It gives the impression of being a bit sweet. It has a slightly sweet impression.
It is definitely delicious, but I think Mikotsuru prefers Yamae-Nishiki, Hitogokochi, and Kinmon-Nishiki, which are all born in Nagano, Japan. 🎶
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