It was kept in the refrigerator at the liquor store, so we had it as a cold sake. There is no gorgeous aroma from the sake cup, but when you put it in your mouth, you can feel the flavor of the rice and a light sweetness. However, it is not sweet, and the aftertaste is clean and crisp. I always tend to look for freshness in cold sake, but this is a junmai ginjo of H30BY. I can't say that it is matured, but I realized again that freshness is not the only thing that makes sake good.
The brewery is famous for Rumiko's Sake.
Ikashizushi, brewer's yeast, pesticide-free Yamadanishiki, filled in March and shipped in July. In other words, it's a naturalistic concept. In the mouth, the taste is not superfluous, but rather mature. When you get a whiff of it, you can smell a slight but refreshing woody aroma. It's something you shouldn't cool down. The longer it's served, the more it changes in flavor. This is interesting. The first sip is "superb! I think it's great that people can say. With the temperature change, that? Is this a good one? I guess it's a two-way street. I'm the latter of course.