Tastes like good old-fashioned sake.
Classic, full-bodied, mellow, umami, dry, not enough for cold sake or hiya, but when heated it has a fuller flavor that I like.
I don't know if it's the rice or the way it's made, but it has a strong taste that makes it hard to believe it's a junmai ginjo.
It's a good lunchtime sake, and seems to be a sake that older people would like to have with their regular snacks, such as pickles, salted fish, and oden.
Specially cultivated rice 100% pesticide-free during the growing season
Polishing ratio 65
Alcohol content less than 15-16 degrees
The driest sake I've had recently!
Surprisingly dry, but the flavor was deep!
Purchase of a warehouse
Second of three breweries in Ogawa-machi, Saitama Prefecture
Aroma: Slightly fruity
Taste: Sweet in the mouth, spicy later.
A little bit of alcohol.
Next purchase: No