This one on the right is Tsururei Yamadanishiki. Tsururei is originally a beautiful mid-palate sake, but this one has an added umami flavor. It goes well with soy sauce, so I think it is best served with Japanese food in general.
Drinking sake from the Aoki Sake Brewery, which I visited in October.
This is a local limited edition ginjo-shu.
The alcohol content is slightly high at 18%.
The rice used is 100% Koshitanrei.
It is light, dry, and refreshing. It is easy to drink, with a hint of acidity. It is a classic Niigata-style sake.
Aoki Sake Brewery is a building with an aura.