At the usual restaurant
This is a local sake from Yamakita-cho, Kanagawa.
It is dry with a sake degree of +5, so it can be served with any snacks.
It is a very versatile sake.
It is soft on the palate, but has a robust, robust flavor that is not typical of a 55% polished sake. It has a good sharpness with acidity, making it an excellent mid-meal sake. It might be better to call it "Tokujun".
Sake from Kawanishiya Sake Brewery in Kanagawa, Japan; sake rice is Kitashizuku from Hokkaido. I had never heard of it before. It is crisp and dry, perfect for drinking chilled in this season.
